Potato rosti with ba­con, egg and spinach

Woman's Own - - From The Heart -

Serves: 4

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

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