Crushed Jersey Royals topped with prosciutto, spring onions and chive fromage frais

A great dish to serve as part of a buffet or brunch, you can also make this with crispy fried bacon instead of prosciutto

by hellomagazine.com Ingredients (Serves 4)
  • 500g/1lb 2oz Jersey Royal new potatoes, gently rubbed to remove flaky skins
  • 1 tsp olive oil
  • 2 cloves garlic, crushed
  • 150g/5oz prosciutto
  • 2 tbsp fresh chives, chopped
  • 4 tbsp reduced-fat fromage frais
  • 4 spring onions, trimmed and finely sliced

Method

Bring a large pan of water to the boil, add the potatoes and cook for 12-15 minutes or until tender. Drain.

Heat the oil in a frying pan, add the garlic and then cook for 3-4 minutes, until soft. Add the prosciutto and cook for a further 4-6 minutes, then remove and blot on kitchen paper.

Mix together the chives and fromage frais. Using a potato masher, crush the potatoes to give a coarse texture.

Serve the potatoes topped with the prosciutto and spring onions, with the fromage frais in a separate bowl or on top of the prosciutto.

Latest comments

Please note, all comments are those of readers and do not represent the opinion of Hellomagazine.com
Hellomagazine.com reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic