- 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.