Sweet Cured Bacon Hash With Cabbage

cooking time
20 minutes

cooking skill
Easy

serves
4 people

Ingredients

  • 200g (7oz) Sweet cured, streaky bacon rashers
  • 2 Large potatoes, skin left on and cut into small chunks
  • 2 Carrots, peeled and sliced
  • 100g (4oz) Spring cabbage, chopped into large pieces
  • 50g (2oz) Purple sprouting broccoli, well trimmed
  • 1 Shallot, sliced
  • 12g (½oz) Butter
  • Black pepper

Method

Preparation

Preheat the grill.

1

Place the potatoes and carrots in a large pan of boiling water. Cook for 10 minutes, add the ‘greens’ and continue to cook for a further 5 minutes.*

2

Place the bacon rashers and shallot in a large frying pan and cook until the bacon becomes crispy.

3

Meanwhile, drain the vegetables and either mix together or mash to combine well.

4

Add the potato mixture to the pan and roughly spread out. Dot with the butter and season. Place under a hot grill and cook until browned.

5

Either serve from the pan or turn out onto a plate and cut into wedges.

6

Serve with your favourite ketchup or chutney or make a nutty herb pesto by whizzing together some hazelnuts, olive oil, seasoning, basil, mint and parsley.

Serving Suggestions

 

 

 

 

 

 

Additional Information

This is also a great recipe for using up any leftover cooked vegetables – Just heat through the cooked vegetables for a few minutes in the microwave, roughly chop/mash together and use in the recipe after stage 1 *