|Energy (Kcal) 388|
|Saturated Fat 4g|
|Total Sugars 5.2g|
Boil the potatoes for 10-15 minutes until tender, drain and cool slightly.
Meanwhile, heat 1 tbsp oil in a frying pan and fry the onion for 4 minutes, add the mushrooms and fry for another 3 minutes. Add the spinach and tomatoes and cook for a further 1 minute. Roughly mash the potato and mix into the onion mixture. Season.
Meanwhile, cook the bacon under a preheated grill for 4-5 minutes.
Divide the potato hash into 4 rounds. Heat the remaining oil in a large frying pan and fry the hash rounds for 2 minutes on each side.
Top with bacon and a poached egg, then serve.
700g Fluffy potatoes like Maris Piper (diced)
4 medium eggs, poached
4 slices lean back bacon
150g cherry tomatoes, halved
150g mushrooms, sliced
1 onion, sliced (200g)
3 tbsp rapeseed oil
Parboil and then grill for a lighter but still damn tasty Friday night sharing dish to chill out in front of the TV with, or serve at a party. Dos cervezas por favor!
Deliciously Ella's Loaded Mexican-Style Potato Skins
The epitome of a guilt-free treat! This firm favourite from Deliciously Ella is perfect to whip up when entertaining friends.
Simple ingredients, and really easy to cook - this recipe will definitely make you see a traditional store cupboard staple in a whole new light!
Fresh, summery flavours with peas and mint, coupled with the sweetness of the Parma ham make this a great dish for dining al fresco.
This campaign was originally produced in the framework of a programme co-financed by the European Union