Recipe of Sig's Use it Up Honour in 13 Minutes for Family

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sig's use it up honour. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Sig's Use it Up Honour is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Sig's Use it Up Honour is something that I’ve loved my entire life. They are nice and they look wonderful.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook sig's use it up honour using 6 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Sig's Use it Up Honour:

1. Get Any mashable vegetable, see notes
2. Get Left over homemade mashed potatoes
3. Get Leftover roast potatoes
4. Make ready Unused long potato peelings
5. Make ready 2-3 good quality metal cookie cutters
6. Take Frying pan

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Steps to make Sig's Use it Up Honour:

1. Mash the potatoes and leftover vegetables (or mash just vegetables with a little butter ( I used boiled fresh cauliflower, carrots and cabbage mixed with chump ( mashed potato with spring onion)) thoroughly together. Heat them through until all the natural fat from the butter in the homemade mashed potatoes is gone.
2. Using good quality cooking cutters, cut the shape you want and fry from both sides golden brown. Make sure one side is almost set until you turn over to brown the other side, keep going until you have used up all the mashed vegetables and potatoes.
3. Gently reheat the roasted potatoes from day before. For the skins I make sure that I have not peeled the potatoes from the roasted potatoes on the day before to thinly and that I put them either in my air fryer or baked them in the oven until crisp and golden.
4. Assemble on a dessert plate, drizzle with a little heated up sauce or gravy and sprinkle with wild garlic salt if you wish.

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