|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
Tuck into this fresh and light potato salad dish perfectly drizzled with a delicious yoghurt dressing. Ideal for a quick snack or a light lunch.
Simple and effective, these Hasselback potatoes are perfect for a lazy lunch or a party nibble.
Quick to cook, vibrant colours and fantastic flavours transporting you to the Spanish Costas - now to find the weather to go with it!
Deconstructed Chicken Kiev and Potato Parcels
Enjoy this tasty modern twist on the traditional Chicken Kiev. Layered with thinly sliced potato and oozing in garlic butter, this dish is one you definitely won't want to miss.
This campaign was originally produced in the framework of a programme co-financed by the European Union