June 27, 2016
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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