|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
Spiralizing a potato makes is quicker to cook, and adds a fun twist to your dish. This light salad looks and tastes great!
Loaded mexican potato skins
These loaded potato skins are simple to prepare and the perfect Friday night treat! Make them in batches and enjoy with friends or family.
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!