Per Serving | %RI |
---|---|
Energy (Kcal) 262 | |
Fat 10.3g | 15% |
Saturated Fat 2.6g | 15% |
Total Sugars 2.6g | 3% |
Salt 0.3g | 5% |
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
100ml milk
1 bunch spring onions, finely chopped
4 rashers lean back bacon
4 eggs
1tbsp olive oil
This recipe works for any time of the day from brunch through to a late supper. The potatoes are steamed to keep them really light and fluffy before mashing with a delicious oniony milk, adding not only a creaminess but great flavour to the mash before shaping.
This Chicken and Potato Pot is quick, easy and full of flavour, full of winter warmers.
Great food made simple! Our easy tray baked lamb tagine is a delicious, comforting dish which can serve the whole family - check out our simple recipe here.
These punchy potatoes coupled with a moist tenderloin are great for a quick midweek roast, or even a centre piece at a dinner party to share.