Smokey Bacon & Herby Potato Traybake
with Vibrant Veg & Toasted Almonds
- Eggs
Elevate your recipe repertoire game with this vibrant potato hash, a rustic dish where diced veggies and meat are pan-fried together until golden and delicious. In this version, smoky bacon and tender potatoes are tossed with bursting cherry tomatoes and baby spinach, then finished with crunchy flaked almonds and a dollop of creamy mayo for a truly satisfying meal.
Ingredients
1 tin
Tinned Cherry Tomatoes
1
Bacon
1 packet
Baby Spinach Leaves
1
Carrot
3
Potato
1 sachet
Garlic & Herb Seasoning
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
2 tbs
Mayonnaise
(Contains: Eggs)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-size chunks. • Place on a lined oven tray. Sprinkle over lemon pepper spice blend, a pinch of salt, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, cut bacon into 1cm pieces. Thinly slice spring onion. Drain tinned cherry tomatoes. • To a second lined oven tray, add diced bacon and cherry tomatoes. Season with salt and pepper and drizzle over olive oil. Toss to combine. • Bake until veggies are browned and cooked through, 15-20 minutes. • In the last 5 minutes of bake time, add flaked almonds to the side of the tray, and toast until golden.
• Add baby spinach leaves and a drizzle of balsamic vinegar to the tray with the carrot and potatoes. • Toss to combine and season to taste.
• Divide lemon pepper veggies between plates and top with diced bacon and cherry tomatoes. • Drizzle over garlic aioli. Garnish with spring onion and flaked almonds. Enjoy!
