Chopin Potato and Sprout Crush

June 27, 2016

  • Yields: 4


650 g Chopin potatoes chopped into quarters

6 Rashers back bacon finely diced

250 g Brussels sprouts shredded

Oil for frying

Ground black pepper


1Place the potatoes on a large pan of water and bring to the boil then simmer for 8- 10 minutes or until tender.

2Fry the bacon in a frying pan with a dash of oil till crisp then remove with a slotted spoon and set aside.

3Then tip the shredded sprouts into the same pan and stir until wilted and tender.

4Once the potatoes are done, drain them and roughly crush them with a potato masher or a fork.

5Tip in the bacon and potato into the frying pan with the sprouts, over a low heat season with black pepper and stir to combine making sure you incorporate any meaty bits from the bottom of the pan.


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