Potato rosti with bacon, egg and spinach
Ready in just 45 mins, this quick and tasty dinner is sure to be a hit with the whole family.
You will need:
600g large potatoes, such as King Edward, unpeeled
4tbsp vegetable or olive oil
200g thin back or streaky bacon
200g frozen peas
100g frozen spinach
4 medium eggs
How to do it:
1 Cook the unpeeled potatoes in salted, boiling water for 8 mins until tender. Drain, then cool under cold running water.
2 Heat the oven to 200°C/gas 6 and grease a baking tray. Peel away the potato skin, then coarsely grate each potato directly on to the tray to form mounds. Season and drizzle with 2tbsp oil. Bake for 15 mins, then add the bacon to the tray and cook for another 15 mins until the rosti and bacon are crisp and golden.
3 Meanwhile, heat 1tsp oil in a large frying pan, add the peas and stir-fry for 5 mins. Add the spinach and cook for a couple of mins to warm. Turn off the heat and cover.
4 Heat the remaining oil and fry the eggs, or poach if you prefer. Serve the potato rosti with the bacon, egg, spinach and peas.
Cals: 449 Fat: 25g sat Fat: 6g Cost per serving: 68p