|Energy (Kcal) 69||3%|
|Saturated Fat 1.1g||6%|
|Total Sugars 0.2g||3%|
Heat the oven to 180°C/160°C fan-assisted/Gas Mark 4. Squeeze out the excess water from the potatoes and toss with the flour until coated.
Brush a 12 hole cupcake tin with the oil and divide the grated potato amongst the cups. Use a spoon to press into the base and up the sides to form cups. Bake for 20 minutes until lightly golden.
Place the eggs, chopped leftover roast veggies and cheese together in a bowl. Season and stir to combine. Spoon into the cases.
Break the bacon up into small pieces and scatter over the potato cups. Transfer to the oven for bake for 15 minutes until golden and set.
750g fluffy potatoes, such as Maris Piper, peeled and grated
2 tbsp plain flour
1 tbsp sunflower oil
6 large eggs, lightly beaten
150g leftover roast veggies, such as carrot & parsnip, roughly chopped
50g full fat hard cheese eg mature Cheddar cheese
2 rashers cooked unsmoked bacon, fat removed
Why not make your own Saturday night takeaway, with this potato version of a Chinese classic, packed with nutrients?
Recreated to celebrate VE Day, this is a popular 1940s wartime soup made with potatoes, onion, leeks and celery - healthy and really tasty.
Sticky salmon topped potato noodles with pak choi
Why not create healthier noodles by spiralising potatoes. Not only does it make the potato quicker to cook but also adds a fun twist to your dish. Packed full of favours, the salmon is cooked in a delightful combination of garlic and ginger before having a delicious sticky sauce drizzled all over.
Asian spiced Potato Crab Cakes with Rainbow Slaw
Give your taste-buds a treat with these Asian-spiced Potato Crab Cakes. Flavoured with aromatic ginger, chilli and light soy sauce, these potato cakes are a quick and delicious choice for any occasion. Serve with fresh, rainbow slaw for that extra special kick.
This campaign was originally produced in the framework of a programme co-financed by the European Union