|Energy (Kcal) 69||3%|
|Saturated Fat 1.1g||6%|
|Total Sugars 0.2g||3%|
Heat the oven to 180°C/160°C fan-assisted/Gas Mark 4. Squeeze out the excess water from the potatoes and toss with the flour until coated.
Brush a 12 hole cupcake tin with the oil and divide the grated potato amongst the cups. Use a spoon to press into the base and up the sides to form cups. Bake for 20 minutes until lightly golden.
Place the eggs, chopped leftover roast veggies and cheese together in a bowl. Season and stir to combine. Spoon into the cases.
Break the bacon up into small pieces and scatter over the potato cups. Transfer to the oven for bake for 15 minutes until golden and set.
750g fluffy potatoes, such as Maris Piper, peeled and grated
2 tbsp plain flour
1 tbsp sunflower oil
6 large eggs, lightly beaten
150g leftover roast veggies, such as carrot & parsnip, roughly chopped
50g full fat hard cheese eg mature Cheddar cheese
2 rashers cooked unsmoked bacon, fat removed
Sublime smooth mash potatoes churned with mustard is a delightful counterpart to cod. Discover how to create the ultimate mustard mash in this easy yet impressive recipe.
This Chicken and Potato Pot is quick, easy and full of flavour, full of winter warmers.
Quick and easy to rustle up, this delicious jerk chicken dish makes a great midweek meal. You can always replace the chicken for beef or a vegetarian option.
This is a great way of using up your leftover spuds! Serve up as a snack in traditional pizza fashion with a smattering of nutritional toppings including potatoes and broccoli layered on top.
This campaign was originally produced in the framework of a programme co-financed by the European Union