Mexican Potato Medley with Knorr Mexican Flavour Pot

You probably know by now that I enjoy a good cooking challenge, especially when it gives me an excuse to try something quick, practical and full of flavour. A couple of weeks ago, I received a parcel of goodies from Knorr. Their Flavour Pots have won Product of the Year, which is lovely news, and my challenge was to create a meal using one of the nine different Flavour Pot varieties.

We had great fun trying them out. Our first meal happened only a couple of hours after the parcel arrived: a chicken curry made, unsurprisingly, with the Curry Flavour Pot. There were five of us eating, so I used three pots. That might sound like a lot, but portion control has never been my strongest point, so it was not quite as dramatic as it sounds.

Over the fortnight, one of our favourite discoveries was the Garden Herbs Flavour Pot. We already use the Mixed Herbs version regularly, so this one fitted easily into our usual family meals. If dinner had vegetables on the side, I often stirred in a Garden Herbs Flavour Pot. It gave everything a real lift, especially green beans, mini broccoli stems and peas. Simple vegetables suddenly tasted brighter, fresher and much more interesting.

The surprise success, however, was this easy Mexican Potato Medley. It is a simple potato recipe, but it is hearty, colourful and ideal for a busy family evening. We made it after a long day of looking after a poorly child, when nobody had the energy for anything complicated. It turned out to be exactly the kind of quick comfort food we needed.

Mexican Potato Medley Recipe

This Mexican Potato Medley is made with Charlotte potatoes, red pepper, onion, eggs and one Knorr Mexican Flavour Pot. The result is a warm, satisfying pan of lightly spiced potatoes with soft vegetables and eggs cooked straight into the mixture. It is a straightforward family meal and a useful idea when you want something tasty without spending ages in the kitchen.

Ingredients

1 Knorr Mexican Flavour Pot
1 bag of Charlotte potatoes, unpeeled, chopped into 1–2 cm chunks and boiled until just soft
1 red pepper, chopped into small pieces
1 small onion, finely chopped
3 eggs, or more if more than three people would like an egg
Pepper, to season

Method

Lightly fry the chopped onion and red pepper until they are soft.
Add the boiled potatoes to the frying pan and stir gently.
Add the Knorr Mexican Flavour Pot and mix until the potatoes and vegetables are evenly coated.
Crack the eggs directly into the pan and cook for around two minutes, or until the eggs are cooked through to your liking.
Season with pepper just before serving.

This dish is deliciously simple, but it has plenty of flavour. You definitely do not need more than one Mexican Flavour Pot for this recipe. I knew I would enjoy it, and Dermot is usually happy to eat most things, but I was not sure how the girls would react. Millie and Tara absolutely loved it. They both thought it looked a little strange when the egg went into the pan, but once they tasted it, they could not get enough. Violet was poorly, so sadly she missed out this time.

#FoodieFriday Roundup

Thank you to everyone who took part in last week’s #FoodieFriday. Because of the poorly child mentioned earlier, I am still making my way around all the entries, but rest assured I will be commenting and sharing as much as I can.

My featured entry this week is Roasted Carrot and Leek Soup from Tales From The Kitchen Shed. Did you know that National Carrot Day is on April 4th? I have a carrot-themed post coming soon, so keep an eye out for that. This soup looked hearty, comforting and full of flavour. I can sometimes feel disappointed by soup, but this one looked like something I could happily dive into.

I love a good lemon curd. I cannot abide the shop-bought version, but homemade lemon curd is fantastic. Bakewell Junction shared a Meyer Lemon Curd that sounds wonderful.
A go-to favourite from Jan at Mum In The Madhouse: Simple Banana and Chocolate Chip Muffins.
Foodie Quine celebrated Fairtrade Fortnight with Cookies and Quinoa, which feels like a very fitting way to mark the occasion.
I have recently fallen for the charms of haggis, and Foodie Quine’s Haggis Toasties look seriously tempting.
I am more than ready for summer to arrive, and when it finally does, I may celebrate with Homemade Lemonade from Herbs, Spices and Tradition.
A warm welcome to a newcomer to the Foodie Friday group, Behind the Blonde, with a Flourless Rum Cake that is also gluten free.
I am definitely planning to make Creamy Mushrooms on Toast from Tales From The Kitchen Shed during a rare quiet moment this week.
These Over the Rainbow Cupcakes from Foodie Quine are full of brilliant colour and fun.
Alida from My Little Italian Kitchen summed up the irresistible pull of chocolate with her Chocolate Chip Torta Stracciatella.
Bread need not be boring, especially with Spelt Banana and Chocolate Bread from A Thrifty Mum.
The Free From Fairy has had a similar week to mine, with a poorly child and sugar withdrawal. Her Sweet Lemon and Spice Kefir Buns sound like just the thing to cheer everyone up.
We do not have a Wagamama here in St Helens, so I am very pleased to be able to make Truly Madly Kids’ version of Chicken Ramen at home.
A warm welcome to A Girl and Her Home with a very pretty Rose and Pistachio Cake. The natural pink colour looks beautiful.

Disclosure

As previously stated, we were supplied with goods suitable for making meals containing Knorr Flavour Pots. We had full editorial control over the recipes we created and the opinions shared here.

The linky is now open for all your foodie posts. Please add the badge to your post to help share the word. There is a maximum of three posts per blog, and if you could visit a couple of fellow entrants, that would be very kind. The linky remains open until next Thursday evening. I am off to do a whole lot of commenting and sharing. Have a great week. I am also going to learn, again, how to make a new #FoodieFriday badge, so expect wonders next week.