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Sweet Cure Bacon Hash
Member recipes are not tested in the GoodFood kitchen.

Sweet Cure Bacon Hash

By emmawildcard (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
The warm, sweet flavours of the bacon combine excellently with the fresh sharpness of the spring greens.


  • 200g Sweet cured, streaky bacon rashers
  • 2 Large potatoes, skin left on and cut into small chunks
  • 2 Carrots, peeled and sliced
  • 100g Spring cabbage, chopped into large pieces
  • 50g Purple sprouting broccoli, well trimmed
  • 1 Shallot, sliced
  • 12g Butter
  • Black pepper


  • STEP 1
    Place the potatoes and carrots in a large pan of boiling water. Cook for 10 minutes, add the greens and continue to cook for a further 5 minutes.
  • STEP 2
    Place the bacon rashers and shallot in a large frying pan and cook until the bacon becomes crispy.
  • STEP 3
    Meanwhile, drain the vegetables and either mix together or mash to combine well. Preheat the grill.
  • STEP 4
    Add the potato mixture to the pan and roughly spread out. Dot with the butter and season. Place under a hot grill and cook until browned.
  • STEP 5
    Either serve from the pan or turn out onto a plate and cut into wedges.
  • STEP 6
    Serve with your favourite ketchup or chutney or make a nutty herb pesto by whizzing together some hazelnuts, olive oil, seasoning, basil, mint and parsley.
  • STEP 7
    This is also a great recipe for using up any leftover cooked vegetables. Just heat through the cooked vegetables for a few minutes in the microwave, roughly chop/mash together and use in the recipe after stage 1.

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