This recipe not only embodies the principles of budget-friendly meals but also delivers on flavor and nutrition, bringing together the humble potato and the often-overlooked sardine.
Ingredients
Scale:
4 medium-sized potatoes, peeled and diced (Yukon Gold or Russet work well)
2 cans sardines (about 4.5 oz each), packed in olive oil (or water if preferred)
1 medium onion, finely chopped
3 cloves garlic, minced
2 cups chicken or vegetable broth
2 tablespoons olive oil
Salt, to taste
Pepper, to taste
1 teaspoon dried oregano
Fresh parsley, for garnish (optional)
Instructions
Prepare the slow cooker: Plug in your slow cooker and set it to low heat for this recipe.
Sauté the onion and garlic: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and continue to cook for another minute until fragrant.
Layer the ingredients: In the slow cooker, add the diced potatoes followed by the sautéed onions and garlic. Pour in the chicken or vegetable broth, ensuring the potatoes are mostly submerged.
Season the mixture: Sprinkle in the salt, pepper, and dried oregano. Stir gently to combine the ingredients for even seasoning.
Add the sardines: Open the cans of sardines and carefully place them on top of the potato mixture. Do not stir at this stage; you want the sardines to maintain their shape during cooking.
Cook: Cover the slow cooker and allow the mixture to cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and easily pierced with a fork.
Garnish and serve: Once cooked, carefully stir the contents to combine the sardines with the potatoes. Taste and adjust the seasoning if necessary. Garnish with fresh parsley before serving.
