Add onion and garlic to a large non-stick frying pan or saucepan.
Add the potatoes, stock, black bean and orange juice, bring to the boil and then lower the heat to a simmer.
Cook for about 10 minutes with lid on until the potatoes are just tender. Add the vegetables and stir well and lightly cook for a further 2 minutes.
Toss well together and serve with prawn crackers.
4 Medium potatoes, cut into small thin1 cm strips/pieces
1 Onion, chopped
1 Clove garlic, crushed
300ml Vegetable stock
2tbsp Black bean sauce
2tbsp Orange juice
200g Packet prepared stir-fry vegetables.
Bombay potato hash recipe
Packed full of flavour and textures, this is great dish to experiment with spice combinations - don't be afraid to turn up the heat a little!
A great way to use up any leftover vegetables from Christmas dinner, but remember - this recipe is for life, not just for Christmas!
Korean Kimchi potato slaw on sourdough toast, topped with a fried egg
Enjoy a taste of Korea with this healthy Kimchi potato slaw. Paired with toasted sourdough and a runny fried egg, this dish is perfect for any occasion!
A hearty eggy base allows a host of flavours to mingle in this beautiful frittata - sprightly onion, flavoursome asparagus and soft new potatoes, what could be better?
This campaign was originally produced in the framework of a programme co-financed by the European Union