Grease a deep 8-inch skillet.
Boil, steam or microwave potato until just tender; drain. Cool, then thinly slice.
Cook bacon in a medium skillet until crisp; drain on paper towels.
Layer half potato in prepared skillet; top with half the bacon. Repeat with remaining potato and bacon. Pour combined egg and cream over potato and bacon layers.
Preheat the broiler. Cook frittata on medium heat until almost set. Place frittata under broiler and broil until lightly browned.
Heat a skillet without oil and fry the bacon for 3-5 mins
Potato and Cauliflower Layer -- In a large
n medium heat. Cook the potato and bacon, stirring, for about 10 mins
Heat butter in a large saucepan. Cook onion, garlic and bacon until onion softens. Add flour and continue stirring until mixture thickens and bubbles. Gradually add stock and milk. Stir until soup boils and thickens.
Stir in potatoes and return to a boil. Reduce heat and simmer, covered, for about 20 mins, or until potato softens. Stir in cream and chives. Serve hot.
Place potatoes in a large saucepan; cover with cold water. Bring to a boil. Boil for 10 mins, or until tender, adding beans for last 2 mins. Drain; refresh in cold water.
Meanwhile, cook bacon a large skillet on medium-high heat until crisp. Drain on paper towels.
Whisk sour cream, mayonnaise, lemon peel and juice, mustard and dill in a medium bowl. Combine potatoes, beans and bacon in a large bowl. Drizzle dressing over potato mixture; toss gently. Serve the salad topped with croutons.
ater for 20 mins. Drain and cool.
Preheat the oven
Cut taro and sweet potato into 1/2\" thick slices and steam or
nion, bacon and garlic, stirring, until onion is soft.
Add potato and cook
In an 8-inch nonstick skillet, that has an oven-safe or removable handle, heat oil and margarine together until margarine is melted.
Remove from heat. Spread potato slices in single layer over bottom and 1-inch up sides of skillet. Top with onion slices and any remaining potato slices. Set another 8-inch skillet, bottom side down, over potato and onion to weight them down and cook over medium heat until potato slices are tender, about 10 minutes.
Preheat the oven to 450\u00b0.
op when ready.
Drain and set aside.
While the
arlic, spinach, herbs, lemon zest and 1 tsp salt in a
boil.
Reduce heat and simmer 5 minutes or until
ivide butter evenly between spatchcocks, and spread as evenly as possible
uffin pan.
Mix polenta and milk in small bowl, cover
Place the potato cubes into a medium bowl and add enough cold water
Preheat the oven to 350\u00b0F. Line a baking pan with baking paper.
Prick potatoes with a skewer. Microwave on high for 12-14 mins, or until tender. Cut in half.
Meanwhile, combine bacon, cheese and chives. Cut a slice from bottom of each potato so they sit flat. Scoop a little potato out of center. Arrange potatoes on prepared pan. Chop excess potato and combine with bacon mixture.
Spoon beans into each potato. Top with bacon mixture. Bake for 10-15 mins, or until heated through.
on-stick) pan, add the bacon and cook for about a minute
nse with cold water, peel and leave to cool for 45
up milk. Mix the flour and salt in a large bowl