|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
Mexican beef lettuce tacos with potato torilla chips
Make it Mexican with these awesome beef lettuce tacos and potato tortilla chips. Flavoured with spicy chilli powder and cool sour cream, these are perfect for any fiesta!
Low sat fat
A warming one-pan dish, our jerk potato and black bean curry is quick and simple but brimming with vibrant Caribbean flavours - get cooking our recipe now!
Here's a great idea for you to use up any leftovers that you may have from your Sunday lunch, or indeed any midweek roasts that you have conjured up!
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
This campaign was originally produced in the framework of a programme co-financed by the European Union