British Breakfast Tray Bake With Cornish New Potatoes Recipes

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BRITISH BREAKFAST TRAY BAKE WITH CORNISH NEW POTATOES



British breakfast tray bake with Cornish New potatoes image

The perfect recipe to help you tackle a leisurely weekend breakfast in style. The simplicity of the recipe makes it ideal for a family meal - a Summer classic that is sure to go down well!

Provided by seasonalspuds

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat the oven to 200oC (fan 180 oC.).
  • Give the potatoes a wash and cut into halves or quarters. Simmer gently in salted water for 7-8 minutes until slightly tender and drain.
  • Lightly oil an ovenproof dish, place 4 sausages and the potatoes in the dish and cook for 10 minutes until browned.
  • Shake the sausages and potatoes and add bacon, tomatoes, asparagus and mushrooms. Bake for a further 10 minutes until cooked.
  • Shake the dish again and break in the eggs. Cover with foil and return to the oven for 6-8 minutes or until the eggs are set.
  • Sprinkle with black pepper and parsley and serve.

CRISPY NEW POTATO BAKE



Crispy new potato bake image

A crisp and juicy rustic side dish, peppered with tangy olives and capers

Provided by Jane Hornby

Categories     Dinner, Lunch, Side dish

Time 1h10m

Number Of Ingredients 7

1kg Jersey Royal potatoes
handful small capers
2 handfuls stoned black olives
1 tbsp thyme leaves
small bunch rosemary , broken into sprigs
6 tbsp extra-virgin olive oil
1 tbsp white wine vinegar

Steps:

  • Heat oven to 240C/220C fan/gas 9. Boil the potatoes until the softer side of cooked, about 12 mins. Drain, slice in half, then tip into a bowl. Tip the capers, olives and herbs on top of the potatoes, then add most of the oil and a little seasoning. Stir together, lightly crushing the potatoes.
  • Line a medium Swiss roll-type tin with baking parchment, leaving some hanging over the sides. Tip the potatoes into the tin and flatten down. Mix the vinegar and remaining oil, drizzle over the potatoes, then bake for 40 mins until golden.

Nutrition Facts : Calories 355 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium

TRAY-BAKED POTATOES



Tray-baked potatoes image

An easy-to-prepare alternative to traditional roast potatoes

Provided by Ruth Watson

Categories     Dinner, Lunch, Side dish

Time 1h20m

Number Of Ingredients 4

50g butter , softened
2kg Maris Piper potato , peeled
1 ½l boiling water
1heaped tbsp Marigold Swiss vegetable bouillon powder

Steps:

  • Liberally butter the oven tray. Slice the potatoes using the fine blade of a food processor or a sharp knife, separating slices that have stuck together.
  • Pour the boiling water into a large pan and whisk in the bouillon powder. Tip in the potatoes, cover, bring to the boil and cook for 2 minutes.
  • Using a fish slice, transfer the potatoes to the oven tray, letting a little of the stock come along with each batch. Spread the potatoes out evenly in the oven tray. Don't attempt to overlap layers in a neat fashion, as you would for a gratin - this is a casual, baker's-style dish. Discard the remaining stock, or use it as a soup base.
  • Season the potatoes, then slide the tray into the oven for the last 30 minutes of the pork cooking time (or cook separately for 30 minutes in a preheated 170C/Gas 4/fan oven). After 30 minutes, increase the heat to 220C/Gas 7/ fan oven 200C, and cook for 25-35 minutes longer.
  • Score the potatoes into 8 portions and serve straight from the tray, lifting them out with a fish slice. They won't look neat but will taste divine.

Nutrition Facts : Calories 202 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 1.22 milligram of sodium

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