|Energy (Kcal) 432|
|Saturated Fat 5.9g||30%|
|Total Sugars 4g||4%|
Place the potatoes in a large pan of boiling water. Boil for 6 minutes then drain.
Meanwhile heat 1 tbsp oil in a large non-stick frying pan over a medium heat and fry the onion and garlic for 5 minutes until soft. Increase the heat to high and add the beef mince. Fry for 5 minutes until beginning to brown. Remove from the pan and set aside.
Heat the remaining oil and the cubed potatoes and rosemary for 5 minutes until beginning to colour. Return the beef mince, season and cook for a further 5 minutes. Serve topped with a poached egg.
Tip – this recipe is nice with roasted cherry tomatoes.
800g smooth potatoes, such as Desiree, cubed
2 tsp olive oil
390g extra lean beef mince
1 large onion, finely chopped
2 cloves garlic, crushed
2 tbsp fresh rosemary, roughly chopped
4 poached eggs, optional
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"The first time I discovered smoked paprika was on roast potatoes served as tapas with smoked paprika mayonnaise. Before then, I'd assumed chorizo was spiced with plain paprika and then the whole sausage was smoked. It was a revelation and I've had a long lasting smoked paprika period since then. I serve the potatoes and pepper mixture with lamb as a little celebration of Spring."