Preparation
- Peel and shred potato finely. Boil in water
- Cook Fish Fingers as per pack instructions
- Sautee diced onions in pan with sunflower oil to carmelise
- Mix egg with milk for scrambled egg. Gradually add to pan with onion, adding shredded potato
- Cook whilst mixing until cooked
- Mix through black olive and parsley
- Assemble on sour dough bread topping with Fish Fingers
Preparation Method
![Grill](https://cdn.nomadfoodscdn.com/-/media/project/bluesteel/birdseye-uk/0-recipe-images/cooking-method-icons/grill.png?h=48&iar=0&w=60&hash=3F0D028B51454972D2BA6A50F1411D2C)
Grill
![Oven](https://cdn.nomadfoodscdn.com/-/media/project/bluesteel/birdseye-uk/0-recipe-images/cooking-method-icons/oven.png?h=48&iar=0&w=60&hash=1955C73C4F75B3990BC4FFE839C364D5)
Oven
![pan](https://cdn.nomadfoodscdn.com/-/media/project/bluesteel/birdseye-uk/0-recipe-images/cooking-method-icons/pan.png?h=48&iar=0&w=60&hash=973A24A8FC4D8DEFF5EC889421B6EAB1)
Pan
WHAT OUR CONSUMERS THINK
Write a review
Be the first to review this product
Info per serving
KCal
Fat
Sat.fat
Sugar
Salt
Nutritional Information
441.7
19.7
4.8
4.3
1.6
Percent of daily values
22
28
24
5
27
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.