Sweet Cured Bacon Hash With Spring Greens

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A scrumptious spin on the much-loved dish of bubble and squeak, this bacon and spring green hash is a great way to use up leftovers or as a delicious dish all on its own.

Prep time: 15 mins

Cook time: 20 mins

Serves: 4

Cooking Skill: Easy

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, roughly chopped
50g trimmed purple sprouting broccoli
1 shallot, peeled and sliced
Knob of butter
Black pepper

Method

Step 1

Preheat the grill to moderate.

Step 2

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.

Step 3

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

Step 4

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

Step 5

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.

Step 6

Serve either from the pan or turn out onto a plate and cut into wedges.

Step 7

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.

Tips and Serving Suggestions

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.

Method

Step 1

Preheat the grill to moderate.

Step 2

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.

Step 3

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

Step 4

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

Step 5

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.

Step 6

Serve either from the pan or turn out onto a plate and cut into wedges.

Step 7

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.

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