|Sat fat 4.6g||22%|
Heat a sauté pan with some butter and cook the onion and garlic until soft and golden. Add the potatoes and cabbage and mix well, seasoning it.
Crush the potatoes in the pan a little.
Cook for a few minutes, stirring occasionally until browning.
Crisp the Parma ham in another pan or under the grill and set aside.
Poach the eggs for three minutes and serve with the Parma ham on top of wedges of bubble and squeak with the parsley and pickle.
4 slices of leftover roast turkey breast, cut into chunks
400g leftover cooked potatoes
A couple of handfuls of shredded leftover cabbage
1 onion, sliced
1 clove of garlic, crushed
4 slices of Parma ham
2tbsp chopped parsley
Salt and pepper
1 large pickled cucumber, sliced
This dish works just as well with tinned salmon, and is a quick and tasty way to use up any leftover mash.
Spiralised Potato Recipe with Wrapped Cod with Herbs
This simple recipe is ideal to impress your guests with this delicious herby cod dish, which is ready in under half an hour! Quick and easily done, just in time for dinner.
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