|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 is a great recipe for those looking for an easy and healthy dinner to make. The added lime helps give this dish a fresh kick!
A perfect centrepiece to a lunch occasion - served with so many different combinations to suit the time and the weather.
Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl
Add some colour to your recipe bank with this tantalizingly tasty Buddha Bowl. This trendy and refreshing dish is perfect for those warmer evenings with loved ones.
Vegan or Vegetarian? No problem - just replace the tuna with more avocado and you're good to go!