Sweet Cure Bacon Hash
In this hearty and comforting recipe, sweet cured bacon combines with tender potatoes, carrots, and a medley of greens for a satisfying meal that's perfect any time of the day. The savory bacon lends a delicious crunch, while the vegetables provide a burst of color and nutrients. Top it off with a dollop of your favorite condiment or a homemade nutty herb pesto for a flavorful finish. Whether enjoyed straight from the pan or plated elegantly, this dish is sure to delight your taste buds!
— Constant Cookbook
Ingredients
- 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, chopped into large pieces
- 50g Purple sprouting broccoli, well trimmed
- 1 Shallot, sliced
- 12g Butter
- Black pepper
Instructions
- 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 rashers 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. Preheat the grill.
- 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.
- Either serve 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.
Yield
Serves 4
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