POTATO RECIPE 6

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Mexican potatoes and eggs


Serve this with grilled bacon, for a tasty brunch.

Serves 2

400g medium boiling potatoes, diced
1 Tbsp oil
1 yellow capsicum, diced
1 onion, chopped
½ x 30g pack fajita seasoning mix
4 Tbsp water
2 eggs

Boil potatoes for 6-8 minutes or until tender. Drain.

Heat oil in a frying pan and stir fry capsicum and onion for 3-4 minutes.

Add the fajita seasoning with water.

Stir in the potatoes and cook for 1-2 minutea.

Transfer to a heatproof serving dish. Make 2 hollows in the mixture and crack in the eggs.

Place under a preheated grill for 2-3 minutes.

Serve immediately.

Grower's choice potato variety for this recipe:

Highlander  Nadine  Sefra

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