Potato surplus salvation: Highlander-style recipe reignites leftovers

They say necessity is the mother of invention, but the chance is its father. That was also the case with me — with highlander-style potatoes. So how did it happen? Why do I now prepare them at least once a week? And finally, how do you make them? I'll explain everything.

It all started innocently. Although, to this day, I haven't learned to correctly calculate the optimal amount of potatoes for dinner (or maybe it's more that the appetites of the younger household members are extraordinarily variable), and at the same time, I wouldn't say I like food waste, I always try to use any excess cooked potatoes in some practical way. Well, I'll be honest: I usually finish them myself, sometimes getting a bit tired of them.

In the end, I decided that not even a fried egg would help here. So, I did a quick search and found an exciting recipe. I ate it, and I let others try it. The result? Today, I often prepare Highland-style potatoes by special request from the family, not just to use up the excess. In my opinion, such potatoes are true "comfort food" and, at the same time, an excellent way to avoid throwing away leftover potatoes. Can it get any better?

• Leftover cooked potatoes (around 6),
• 1 onion,
• A piece of smoked boiled bacon,
• Goat or sheep-cow cheese (can be substituted with feta cheese or another similar cheese),
• Rapeseed oil,
• 3 small gherkins,
• Pepper, possibly a bit of salt,
• Fresh herbs for garnish.

Preparation method:

1. If you didn't cut the potatoes into smaller pieces before cooking, do it now. You can also slice them into rounds. Sauté them in a small amount of preheated rapeseed oil. Turn them carefully to keep them from falling apart too much. The goal is to get a crispy skin.
2. Now remove the potatoes from the pan and add finely chopped onion and chopped bacon. Add the potatoes back into the pan when the meat is ready, and the onion is translucent. Towards the end of frying, add diced gherkins—season with freshly ground pepper. Salt probably won't be needed.
3. Place the mixture on a plate. Add or crumbled feta on top. Sprinkle with chopped dill or parsley. Enjoy!