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May Bank Holiday Must-Have: Jersey Royals Are Here!  

jersey royal potato recipes

Spring has arrived and so have Jersey Royals! Grown exclusively on the picturesque island of Jersey, these potatoes are hand-planted in the island’s fertile soil and harvested by skilled farmers to ensure exceptional quality. 

During peak season, around 600 tonnes of Jersey Royals leave the island every day and they will be landing in stores this week, ready to be paired with seasonal favourites and enjoyed at breakfast, lunch and dinner.

See below for some great recipes featuring Jersey Royal potatoes to hail the start of spring: 

One-Pan Jersey Royal Hash 

This is a great breakfast or brunch dish particularly if you have leftover Jersey Royals.  Other cooked veg can also be added to the potato patties or pan fried with the mushroom mix.  

If you want to make this for one person, halve the ingredients but use 2 eggs, the extra half egg in the potato cake will make little difference.   

  

Serves: 2  

Prep time: 10 minutes   

Cook time: 25 minutes 

  

1-2 tbsp olive oil  

1 red onion, peeled and sliced  

150g button mushrooms halved  

8 cherry tomatoes  

Handful shredded seasonal greens eg spring cabbage, spinach  

3 eggs  

300g Jersey Royal potatoes, cooked and roughly crushed  

Sriracha to serve  

Cooked bacon or chorizo to serve (optional)  

1.     Heat a little of the oil in a  frying pan, add the onion and cook for 5 minutes until just softened.  Add the mushrooms and cook for another 5 minutes before adding the tomatoes and greens and cooking for a further 2-3 minutes until the mushrooms are browned,  the tomatoes are beginning to burst and the greens wilted.  Remove from the pan and keep warm. 

2.      Beat one of the eggs in a bowl, add the crushed potatoes and some salt and pepper then combine the mixture.  Add a little more oil to the pan and heat, roughly divide the potato mix into 4, spoon into the pan and flatten slightly to create patties.  Cook for 3-4 minutes turning a couple of times to brown.  Remove from the pan and keep warm.  

3.      Heat the remaining oil until hot, crack the eggs into the pan and cook for 2-3 minutes until the white is set and the yolk to your liking.   

4.      To serve top a potato cake with the mushroom mix, add another potato cake and top with an egg each.  Drizzle with sriracha and serve!  

Tip 

If serving with bacon or chorizo, pan fry before cooking your eggs. 

  

Jersey Royals, Sizzling Scallops & Chorizo 

Serves: 2   
Prep time: 10 minutes   
Cook time: 12-15 minutes 

3 tsp olive oil 

225g Jersey Royal potatoes, sliced or cubed 

2 spring onions, cut diagonally 

25g chorizo chopped 

1 tsp olive oil 

6 scallops 

25g butter 

½ tsp lemon zest 

2 sprigs of lemon thyme 

Handful of rocket  

1.     Heat 2 tsp of the olive oil in a small frying pan, add the potatoes and fry, turning regularly for 7-8 minutes until just tender and golden. Add the spring onions and chorizo and cook for a couple of minutes until the chorizo has released its oil and the spring onions are wilted. Remove from the pan, set aside and keep warm. Wipe out the pan with kitchen paper.  

2.     Dry the scallops with kitchen paper and season with salt and pepper. Heat the remaining oil in the pan until hot, add the scallops and sear them for a minute until just beginning to brown, turn and cook for a further 30 seconds.  Remove from the heat, add the butter, lemon zest and thyme, allowing the butter to melt and coat the scallops. Spear the scallops onto skewers. 

3.     Spoon the potato mixture onto 2 plates, add the scallop skewers, drizzle over the buttery juices before serving and scatter the rocket. 

Tip 

Most scallops come ready prepared without the corals, but if buying from a fishmonger simply cook them alongside the main scallops, they are just delicious. 

Mini Shepherd Pies with Crushed Jersey Royals 

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Serves: 4

Prep time: 20 minutes  

Cook time: 45-55 minutes 

500g lamb mince 

1 sprig rosemary, finely chopped 

1 large onion, diced 

2 carrots, diced 

1 stick celery, thinly sliced 

2 cloves garlic, chopped 

400g can cherry tomatoes 

1 tbsp tomato puree 

2 tbsp Worcestershire sauce 

500g Jersey Royal potatoes 

40g butter, melted 

10 mint leaves, chopped 

Steamed spring cabbage and asparagus to serve 

1.     Place the lamb mince in a large pan, put the heat on high, break it up and stirring occasionally cook for 10 minutes until it browns. Add the rosemary, onion, carrots, celery and garlic and cook for another 5 minutes until the vegetables begin to soften. Stir in the tomatoes with the tomato puree and Worcester sauce. Rinse the tomato can with around with 2 tbsp of water and add to the pan. Bring up to the boil and simmer for 15 minutes.  

2.     Meanwhile, place the whole sliced Jersey Royal potatoes in a large pan of lightly salted boiling water, bring back up to the boil and cook for 10-15 minutes until just tender. Drain. Roughly crush using the back of a spoon, stir in the butter, mint and some freshly ground pepper and salt.  

3.     Preheat the oven to fan 160ºC/180ºC/gas mark 6. Divide the lamb mixture between 4 ovenproof dishes or make one large pie if preferred, top with the crushed potatoes and bake for 20-30 minutes until golden or until they turn crispy. Serve with steamed veg alongside. 

Tip 

Prepare the filling and add the crushed potatoes on top so that you can either cool, cover and freeze until required. Defrost before cooking in the oven.  

Jersey Royals are available every spring in all major supermarkets, independent grocers, food markets and restaurants across the UK. 

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