Looking for a delicious and affordable appetizer or spread that’s sure to surprise your guests? Look no further than this creamy potato and egg spread! Made with just three simple ingredients, this recipe is a budget-friendly winner that’s packed with flavor and versatility.
The beauty of this spread lies in its simplicity and adaptability. It’s a fantastic way to use up leftover mashed potatoes or hard-boiled eggs, and it can be customized to suit your taste preferences. Plus, it’s a healthier alternative to store-bought spreads, allowing you to control the ingredients and avoid unnecessary additives.
Ingredients:
- Base:
- White bread or any bread you prefer (toasted or untoasted): Choose your favorite bread for serving! Crusty bread adds a nice textural contrast, while softer breads provide a more uniform bite.
- Spread:
- 200g potatoes, peeled and chopped: This is the base of the spread, providing a creamy and starchy foundation.
- 3 hard-boiled eggs: Adds protein and richness to the spread.
- 60g butter, softened: Binds everything together and creates a smooth texture.
- Seasonings:
- Salt to taste: Don’t underestimate the power of salt! It enhances the overall flavor of the spread.
- 1 teaspoon paprika: Adds a touch of smokiness and warmth. Smoked paprika can be used for an even deeper flavor.
- 1/2 teaspoon black pepper: A touch of black pepper adds a pleasant contrast and depth.
- 2 teaspoons mustard (Dijon or yellow mustard would work well): Mustard adds a welcome tang and complexity to the flavor profile. Choose Dijon mustard for a sharper bite or yellow mustard for a milder flavor.
- Spring onion, chopped (optional, for garnish): A pop of color and freshness to finish the dish.
Instructions:
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Cooking the Base: In a medium pot, cover the chopped potatoes with water and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork. Drain the water completely. While the potatoes cook, you can also boil your eggs.
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Perfecting the Eggs: Place the eggs in a separate pot and cover them with cold water. Bring the water to a boil, then remove the pot from the heat and cover it for 10-12 minutes. This will result in hard-boiled eggs with firm yolks. Drain the hot water and rinse the eggs under cold running water to stop the cooking process. Peel the eggs once cool enough to handle.
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Mashing the Potatoes: Once cooked, mash the potatoes with a potato masher or fork until mostly smooth. Leave a few small chunks for a bit of textural interest, or mash until completely smooth for a velvety texture.
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Chopping the Eggs: Finely chop the hard-boiled eggs. You can adjust the chop size depending on your preference. A finer chop will result in a smoother spread, while a larger chop will add pops of texture.
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Combining the Magic: In a bowl, combine the mashed potatoes, chopped eggs, softened butter, salt, paprika, black pepper, and mustard. Mix well until everything is incorporated and spreadable. You can adjust the seasonings to your taste.
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Serving Suggestions: Toast your bread slices if desired for a warm base. Spread the potato and egg mixture on the bread slices. Garnish with chopped spring onions if using for an extra touch of color and freshness.
More Info:
- Don’t have Dijon or yellow mustard? You can substitute with a little bit of horseradish for a similar kick.
- Feeling adventurous? Add chopped chives, dill, or other fresh herbs to the spread for a burst of flavor.
- Leftover potato and egg spread can be stored in an airtight container in the refrigerator for up to 3 days. Spread it on crackers, bread, or even use it as a dip for vegetables.
Conclusion:
This potato and egg spread is a revelation. It’s incredibly easy and budget-friendly to make, yet surprisingly delicious and versatile. So ditch the predictable spreads and give this unexpected flavor combination a try. Your taste buds (and wallet) will thank you!