Sweet Cured Bacon Hash With Spring Greens
- 200g sweet cured, streaky bacon rashers
- 2 large potatoes, skin left on and cut into small chunks
- 2 carrots, peeled and sliced
- 100g spring cabbage, roughly chopped
- 50g trimmed purple sprouting broccoli
- 1 shallot, peeled and sliced
- Knob of butter
- Black pepper
Preheat the grill to moderate.
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.
Place the bacon and shallot in a large frying pan and cook until the bacon becomes crispy.
Meanwhile, drain the vegetables and either mix together or mash to combine well.
Add the potato mixture to the frying pan and roughly spread out. Dot with the butter and season. Place the pan under a hot grill and cook until brown.
Serve either from the pan or turn out onto a plate and cut into wedges.
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.
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.