|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
This dish works just as well with tinned salmon, and is a quick and tasty way to use up any leftover mash.
One pan ham hock & kale hash
This recipe is the perfect way to use up any leftover potatoes and warm you up on a cold winter evening. Simple ingredients used to create a hearty flavoursome meal.
Perfect for summer, this combines sweet and savoury into a tasty salad that will sit well on any BBQ table!
A delicious quick fix comprised of vibrant bacon and sundried tomato flavours, topped off with the nutty lift of green pesto.
This campaign was originally produced in the framework of a programme co-financed by the European Union