|Sat fat 4.6g||22%|
Heat a sauté pan with some butter and cook the onion and garlic until soft and golden. Add the potatoes and cabbage and mix well, seasoning it.
Crush the potatoes in the pan a little.
Cook for a few minutes, stirring occasionally until browning.
Crisp the Parma ham in another pan or under the grill and set aside.
Poach the eggs for three minutes and serve with the Parma ham on top of wedges of bubble and squeak with the parsley and pickle.
400g leftover cooked potatoes
4 slices of leftover roast turkey breast, cut into chunks
A couple of handfuls of shredded leftover cabbage
1 onion, sliced
1 clove of garlic, crushed
4 slices of Parma ham
2tbsp chopped parsley
Salt and pepper
1 large pickled cucumber, sliced
Potato Blinis with Smoked Salmon
Create wonderfully vibrant canapes by using purple potatoes. The combination of smoked salmon and horseradish creme fraiche works beautifully, and these can be served as a starter or for sharing.
Indian chicken & potato tikka masala
Enjoy a taste of India with this twist on a classic curry recipe. Flavoured with ginger, chilli and almonds this chicken & Potato tikka masala is the perfect alternative to a take-away.
Packed full of flavour and textures, this is great Indian dish to experiment with spice combinations - don't be afraid to turn up the heat a little!