Grenadir with leftover potato and pasta is an excellent, simple side dish that is flavorful and can stand on its own as a vegetarian main dish.
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NOTE: This post was originally published in 2015 and has been updated for photos, video, and content.
WHY THIS RECIPE WORKS:
You don’t need any culinary skills to make leftover potato and pasta dish; it is super easy and fast. Grenadir also called Granadir or Grenadier Marsh is a very common dish in Central Europe.
It is typical military food as it is both cheap and filling, hence the name – Grenadier Marsch. I make it when I have leftover pasta or potatoes - it’s an excellent way to use them up.
I believe that such an uncomplicated peasant noodle dish you can make in no time as this Grenadir is worthy of the Noodles Without Borders collection, and that's why I'm sharing it with you today.
If you're new here, Noodles Without Borders is an obsession with noodles shared with my friend Bobbi of Healthy World Cuisine. We started it just over a year ago.
Every first Tuesday of the month, we each share a noodle recipe from somewhere around the world. Be sure to visit Bobbi's page and search for her noodle dishes. You won't regret it!
If you want to see all the pasta recipes we made this far, check out the full list in this last, sweet Jewish noodle post.
Grenadir is one of those dishes that triggers childhood memories of happiness and content even though I never associated food with happiness when I was a wee child.
But now...the aroma of onions hitting the hot oil always tickles my nose and makes me hungry. I promise you will like it too. You can totally make it from scratch instead of leftovers. Or cook one ingredient if you only have the remainders of another.
WHAT'S IN LEFTOVER POTATO AND PASTA DISH?
Well, besides some extra potatoes and noodles from another meal, you will also need:
- Onion
- Oil
- Paprika
- Salt
- Pepper
- Chives or parsley for garnish (optional)
HOW TO MAKE IT?
* The full and printable recipe is available in the recipe box on the bottom of this post. Also, check out tips for best results below.
This dish is so simple, a monkey could make it! 🐵 Speaking of monkeys, my granddaughters [whom I affectionately call monkeys] have helped me make this dish before.
My 7-yo is into chopping everything in sight and her 4-yo sister loves adding herbs and seasonings and stirring the pot.
Your kids could also (help) make it in these easy steps:
- Sauté chopped onions in oil until translucent. Add cooked potatoes and sprinkle with paprika.
- Add cooked pasta and mix to combine. Season with salt and pepper to taste. Garnish with chives or parsley.
- Enjoy!
It doesn't get easier than that!
WHAT GOES WITH GRENADIR?
This Croatian potato and pasta dish is usually served as a side to baked, roasted, or grilled meats, like pork chops, sausages, and chicken, alongside fresh garden greens.
PRO TIPS/RECIPE NOTES:
- You can cook potatoes with or without skin first. Using leftover dairy-free mashed potatoes works as well.
- Any types of potatoes are fine. I usually have russet potatoes in my pantry, which is what I used here.
- The same goes for macaroni. I used penne because I had extra on hand, but any short pasta such as ziti, rigatoni, rotini or fusilli would do just fine. There are no rules!
- For non-vegetarians, main entrée version, add ham cubes (see the photo below) or bacon.
Check out these recipes you can make with leftovers:
CROATIAN SWISS CHARD AND POTATOES
MAKING THIS RECIPE OR OTHERS?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #ALLTHATSJAS. I can’t wait to see your spin on it!
Grenadir with Leftover Potato and Pasta
Equipment
- cast iron skillet
Ingredients
- 4 cups cooked potatoes, (about 1 ½ lbs uncooked) cubed
- 1 small yellow onion chopped
- 4 cups cooked pasta (about 8oz. uncooked) short shaped like penne
- 1 tablespoon paprika
- 3 tablespoons olive oil
- Salt and pepper to taste
- chives for garnish fresh or dried
Instructions
- In a large skillet, heat 3 tablespoon oil over medium-high heat. Add one chopped onion and sauté until translucent, about five minutes.
- Add 4 cups of cooked potatoes and season with salt and pepper to taste; dust with 1 tablespoon paprika.
- Stir in 4 cups of cooked pasta. Mix to combine and heat through. Garnish with chives if using. Enjoy!
Recipe Video
Expert Tips
- You can cook potatoes with or without skin first. Using leftover dairy-free mashed potatoes works as well.
- Any types of potatoes are fine. I usually have russet potatoes in my pantry, which is what I used here.
- Same goes for macaroni. I used penne because I had extra on hand, but any short pasta such as ziti, rigatoni, rotini or fusilli would do just fine. There are no rules!
- For non-vegetarian, main entrée version, add ham cubes (see the photo in post) or bacon.
Nutrition
Kim | Give it Some Thyme says
What a delicious and cozy dish! Perfect for fall and love re-purposing leftovers into something new. Yum!!
Jas says
Thank you, Kim! I don't like wasting food. It must be the Balkan's people trait as we have many recipes using leftovers. 🙂