This recipe is quick and easy to make. Prepare as a batch and cook individual portions as needed. Simply leave out the bacon for a vegetarian option. Makes 4 adult servings but easily scaled down to serve less and make the most of any leftover mash.
Serves: 4
Preparation time: 30 minutes
Cooking time: 10 minutes
You will need:
1 kg potatoes, peeled & cut into equal chunks
50g butter
2 tbsp olive or rapeseed oil
2 onions, chopped
150g smoked lardons, or chopped streaky bacon
240g Tenderstem, cut into bite sized pieces
Salt & freshly ground black pepper
2 tbsp olive or rapeseed oil
4 eggs
Method:
- Put the potatoes into a pan of lightly salted cold water and bring up to the boil. Cook for about 15-20 minutes until soft when pierced with a fork. Drain well and mash with the butter.
- Whilst the potatoes are cooking, heat the oil in a non-stick frying pan and fry the onions over a medium heat for about 20 minutes until lightly caramelised. When they are ready, stir though the mashed potatoes.
- Add the lardons or bacon to the frying pan and cook over a medium heat until crisp. Remove with a slotted spoon and drain for a moment on kitchen paper, then stir though the potatoes.
- Cook the Tenderstem in boiling water for 3 minutes until just tender. Drain a lightly fold through the mash, adding a good seasoning of salt and black pepper.
- Using your hands divide the mixture into 8 even sized balls. Flatten into patties, lay on a plate and chill until required.
- When you are ready to eat, add a little oil to a frying pan and fry the patties over a medium heat for 3-4 minutes on each side. Remove to a warmed plate whilst you fry an egg per person in the same pan.
