Mashed Potatoes with Egg and Carrot and Green Bean Salad

Ingredients

• Egg1 medium (50 g)
• Egg White2 count (80 g)
• Potato1 medium (180 g)
• Butter1/2 tablespoon (15 g)
• Milk2 tablespoon (30 ml)
• Carrot1/2 medium (30 g)
• Green Beans1/2 cup (50 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   Peel and dice the potato. Boil for 10-12 minutes or until soft.

2. 2

   Step 2

   At the same time, heat another pot with water and salt. Peel the carrot and cut into strips. Remove the ends of the green beans.

3. 3

   Step 3

   Place both vegetables in the pot and boil for 6 minutes or until tender. Remove, drain and season with half the oil.

4. 4

   Step 4

   At the same time, heat half the oil in a pan over medium-high heat.

5. 5

   Step 5

   Once heated, crack the egg and cook until the white sets. This will take about 3-4 minutes. Remove.

6. 6

   Step 6

   For the mashed potatoes, place the cooked potato in a bowl and mash until the potatoes reach your desired consistency.

7. 7

   Step 7

   Mix with the butter and milk until creamy. Season with salt and pepper.

8. 8

   Step 8

   Serve the mashed potatoes with egg, green bean and carrot salad on a plate. You can sprinkle with oregano.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mashed Potatoes with Egg and Carrot and Green Bean Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.