Braised bacon with colcannon cakes
- Angela Boggiano
Save recipe
Serves 4
Easy
Prep: 15 mins
Cook: 1 hr and 10 mins
A star rating of 4.6 out of 5.5 ratingsRate
loading...
A bacon joint can stretch a long way. Serve with potato and Savoy cabbage cakes, plus a fried egg and optional tomato ketchup
Healthy
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Winter leaf salad
A star rating of 3.9 out of 5.6 ratings
Roast parsnip & chestnut salad
A star rating of 4 out of 5.1 rating
Ingredients
Nutrition
Units:
MetricUS
-
600g lean bacon
joint
-
700g potato
(Maris Piper or King Edwards are good), halved
-
400g Savoy cabbage
chopped
-
3 tbsp olive oil
-
1 small onion
finely chopped
-
50g plain flour
-
4 large eggs
-
ketchup
to serve
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
- kcal479
- fat20g
- saturates4g
- carbs41g
- sugars4g
- fibre6g
- protein36g
- salt0.8g
Ad
Method
-
step 1
Put the bacon joint in a flameproof casserole dish or heavy-based saucepan and cover with water. Pop on a lid, bring to the boil, then simmer gently for 45 mins until cooked. Meanwhile, boil the potatoes in a pan of salted water for 20 mins. five mins before the end of cooking, add the cabbage. Drain well, return to the pan for 1-2 mins to dry out, then mash together.
-
step 2
Add 1 tbsp of the oil to a frying pan with the onion and cook over a medium heat for 5 mins. add this to the potatoes and cabbage, and mix together with a little seasoning. Set aside. Meanwhile, drain the bacon and leave to rest for 10 mins.
-
step 3
Put the flour on a plate. Shape the potato and cabbage mixture into 8 cakes, then roll them lightly in the flour, tapping off any excess. Add 1 tbsp oil to the frying pan and fry the cakes in 2 batches for 3-4 mins on each side until golden.
-
step 4
Cover the potato cakes with foil and set aside. Wipe the frying pan with kitchen paper, then add the remaining oil. Crack in the eggs and cook until the white is set and the yolk is still runny.
-
step 5
Slice the bacon and serve with the potato cakes, eggs and ketchup.
Recipe from Good Food magazine, February 2014
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.6 out of 5.5 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...