Ocado British Red Potatoes

Ocado British Red Potatoes.

With their distinctive red skins and creamy, white flesh, these red potatoes have a subtle, slightly sweeter flavour. Their waxy texture helps them to stay firm during cooking, making them ideal for soups, stews and salads, creating a tasty mash or, roasted as a delicious and colourful side dish. These potatoes are also a source of Potassium and Thiamin (B1) and can be enjoyed as part of a healthy, balanced diet.

Fast food without waste
Got leftover potatoes at the end of the week? Scroll down and cook up this tasty Spicy Kale, Onion, Almond & Potato Hash with Fried Eggs recipe.

Whether it's large or small, organic or sweet, we've got the perfect potato for you, simply search 'Ocado potatoes'.

UK

Store in cool, dark place. Wash before use.

Cooking Intrustions
Remove all packaging.

Mash: 20 mins

1. Peel and cut the potatoes into even sized pieces. Place in a pan with just enough water to cover and bring to the boil.
2. Cover and simmer until tender. Drain well and mash with a little butter and milk.

Plastic Bag

Recycle at Recycling Point
Don't recycle at home

Warning: Keep wrapper away from babies and small children to avoid danger of suffocation

Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Packed in the UK

Spicy Kale, Onion, Almond & Potato Hash with Fried Eggs
Prep time: 5 mins
Cook time: 35 mins
Serves: 4

Caramelised onions, crisp roast potatoes and a toasted almond crunch make for a seriously satisfying hash, delicious at any time of the day.

Ingredients:
800g red potatoes, skin on and cut into 1-2cm cubes
4 red onions, sliced into half moons
200g kale, chopped
4 eggs
50g flaked almonds
5 tbsp olive oil
1 tsp crushed chillies, or 2tsp if you love more heat

Method
Step 1
Preheat oven to 220°C/200°C fan/gas 7. Place the chopped potatoes into a large oven tray, drizzle with 2tbsp olive oil, season and put into the oven for 25 mins.

Step 2
While the potatoes are cooking, add the onions to a large non-stick frying pan with 1tbsp oil. Cook on a low heat for 20 mins, stirring often.

Step 3
Then add the onions to the potato tray and cook in the oven for a further 5 mins.

Step 4
During this time, add 1tbsp oil to the pan you cooked the onions in, along with the kale, almonds and chilli. Fry on a high heat for 3 mins, keeping it all moving.

Step 5
Remove the potatoes and onions from the oven, adding the kale mixture and stirring to combine.

Step 6
Tip another 1tbsp oil into the frying pan and fry the eggs to your liking.

Step 7
Serve the eggs on top of the hash.