Ingredients

  • 800g Taste the Difference Mashing potatoes
  • 175g streaky bacon
  • 170g chestnut mushrooms, sliced
  • 6 spring onions, trimmed
  • 175g cherry tomatoes, halved
  • Poached eggs, to serve

Method

  1. 1 Peel the potatoes and cut into large, evenly sized chunks. Place in a large pan, add a pinch of salt and cold water to cover. Bring to the boil, cover and simmer for 10-15 minutes or until the potatoes are tender when tested with a fork.
  2. 2 Meanwhile, heat a non-stick frying pan, add the bacon rashers and cook over a medium heat for 8 minutes, turning once until crisp on both sides. Remove with tongs and drain on kitchen paper. Spoon all but 3 tablespoons of bacon fat from the pan.
  3. 3 Add the mushrooms and fry for 3-4 minutes until golden. Add the spring onions and tomatoes to the pan. Fry for 1 minute until softened.
  4. 4 Drain the potatoes in a colander, then when they are dry, return to the pan. Use a potato masher to mix to a smooth mash. Use a pair of scissors to snip the bacon into bite sized pieces, letting them drop into the mashed potatoes.
  5. 5 Add the mushrooms, spring onions and tomatoes to the mash and stir until just mixed. Divide between four warm plates and serve with poached eggs.
  6. 6 Cooks Tip: To poach eggs, fill a frying pan to a 4cm depth with water and place on the heat. Add a pinch of salt and bring to the boil. When it is simmering, crack eggs and drop them into the water. When the water has returned to the boil, reduce the heat to a gentle simmer, and time the eggs for 2 mins. Gently lift the eggs from the water with a slotted spoon and they are ready to serve. The yolks will be runny when pierced, if you prefer yours firmer, simmer for another minute. If Taste the Difference Mashing potatoes are not available you can also use Maris Piper potatoes which are great all-rounders.
  7. 7 *All information included in this recipe has been provided by Greenvale.

Nutritional Details

Each serving provides
  • Energy 1449kj 346kcal 17%
  • Fat 12.0g 17%
  • Saturates 4.2g 21%
  • Sugars 4.0g 4%
  • Salt 1.8g 30%

% of the Reference Intakes

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