Crispy neeps 'n' tatties cake

Crispy neeps 'n' tatties cake

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(2 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 6 as a side dish

This Scottish take on a rösti goes well with game, duck breast or roast chicken

Nutrition and extra info

Nutrition info

Nutrition

kcalories
267
protein
6g
carbs
31g
fat
14g
saturates
6g
fibre
5g
sugar
8g
salt
0.75g

Ingredients

  • 1 large swede, peeled and cut into chunks
  • 4 baking potatoes, peeled and cut into chunks
  • 50g butter
  • sunflower oil, for greasing
  • 8 thin slices pancetta

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Method

  1. Boil the swede and potatoes in salted water for about 20 mins until completely tender, then drain well. Return to the pan under a very low heat for a few mins to dry out. Off the heat, bash the veg into a chunky mash with half the butter, a touch of salt and lots of pepper.
  2. Heat oven to 220C/200C fan/gas 7. Grease an ovenproof frying pan with a splash of oil and line the pan with the pancetta so it meets in the middle (like the stripes on the Union Flag). Press the veg into the dish (you can get up to this stage up to a day ahead and keep in the fridge). Dot with the remaining butter, then bake for about 40 mins until crisp and golden. Remove from the oven, turn out onto a board and cut into wedges.

Recipe from Good Food magazine, November 2009

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Comments

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nikkiswhiskers's picture
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This is what we scots call clapshot - with a bacon twist

jami64's picture

Above comment should read " a lovely tasty side dish ". Spell check gone mad!!! Sorry!

jami64's picture

This is a lovely gadget side dish. I used smoked streaky bacon and it worked very well. Will be making this again.

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