Serves
4
Prep Time
10 minutes
Cooking Time
30 minutes
Ingredients
- 600g frozen Birds Eye Deli Roast Potatoes – Rosemary & Garlic
- 2 rashers bacon, cut into strips
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon seeded mustard
- 2 spring onions, sliced diagonally
- ½ cup frozen Birds Eye Peas, cooked following packet directions
- Fresh parsley leaves, for garnish
Birds Eye Deli Roast Potatoes Rosemary and Garlic 600g
Birds Eye Snap Frozen Australian Garden Peas 500g
Method
STEP 1Cook frozen Birds Eye Deli Roast Potatoes following packet directions.
STEP 2
Meanwhile, panfry bacon for 4-5 minutes or until crispy.
STEP 3
In a small bowl, mix mayonnaise, sour cream and seeded mustard. Loosen with 1 tablespoon of water and season to taste.
STEP 4
In a large bowl, mix cooked Birds Eye Deli Roast Potatoes, spring onions, Birds Eye Peas and bacon. Serve drizzled with dressing and garnish with parsley leaves.
Tips
Use a high quality, whole egg mayonnaise for an extra tasty dressing.
Birds Eye Deli Roast Potatoes Rosemary and Garlic 600g