|Energy (Kcal) 262|
|Saturated Fat 2.6g||15%|
|Total Sugars 2.6g||3%|
Place the potatoes in a steamer set above a pan of boiling water. Cover with a lid and steam for 15-20 minutes or until completely tender. Transfer to a bowl and mash well until smooth.
Put the milk and spring onions in a small saucepan and gently bring to the boil. Simmer for 1 minute then remove from the heat. Pour over the potatoes, season with salt and pepper, mix well and leave to cool.
Heat the grill to high and cook the bacon for 4-5 minutes until golden.
Bring a medium-large saucepan of water to the boil. Crack in the eggs, one at a time and poach for 4-5 minutes until the whites are set and the yolk still soft.
Divide the champ potato into 8 and shape into rounds. Heat the oil in a large frying pan over a medium heat and fry the champ cakes for 2 minutes each side until lightly golden. Serve straight away with the poached eggs and bacon.
700g Maris Piper potatoes, peeled and cut into even-sized chunks
1 bunch spring onions, finely chopped
4 rashers lean back bacon
1tbsp olive oil
Indian spiced potato and coconut curry with sambal and mint chutney
Enjoy a taste of India with this spiced potato and coconut curry. With a hint of sambal and delicious homemade chutney, this dish is sure please any crowd.
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
Simple and effective, these Hasselback potatoes are perfect for a lazy lunch or a party nibble.
Make use of the new season crop to create this deliciously fresh and light dish.