Your recipes…Margaret Gallagher’s Bacon with Cabbage and Roast Potatoes
This delicious, hearty, warming spoiltpig recipe is great for all the family. And the best bit – if there are any leftovers (we highly doubt there will be!) can be made into potato cakes for dinner the next day. Yum!
What you'll need:
- 4 rashers of spoiltpig unsmoked back or streaky bacon
- Bag of white potatoes
- 1 large savoy cabbage
- 1 1/2 large white onions
- 1 tbsp olive oil
- 1 knob of butter (for frying)
How to prepare:
Chop into chunky pieces and par boil the potatoes (skin on or off – the choice is yours!). Drain the potatoes and and allow to air dry for a couple of minutes.
Pour the olive oil into the base of a baking tray, place the par boiled potatoes in the tray and cover with the strips of spoiltpig bacon. Put into the oven at a high heat (200C) for around 30mins until the bacon has started to get good colour and the potatoes started to get a golden colour.
Meanwhile, chop and wash the savoy cabbage and boil in a large pan of water. Remove the bacon and potatoes from the oven.
Finely chop the onion and fry in butter in a large frying pan. Add the bacon from the potatoes and fry until crispy. Once the bacon is crisp, remove from the pan and add the cabbage to the soft onions and allow to fry gently for a few minutes until the flavours of both onion and cabbage have started to merge.
Serve the crispy bacon with the cabbage and onion and the roast potatoes. Dinner is served. Mmmm