Cheshire Oak Bacon and Sweetcorn Rosti
SERVES 4
INGREDIENTS
8 rashers Cheshire Oak bacon, cut into thin strips
200g (8oz) can sweetcorn
4 potatoes, peeled
1 onion
1 beaten egg
Salt and pepper
3 tbsp olive oil
1/2 Savoy cabbage, shredded, to serve
METHOD
- Grate the potatoes and onions and squeeze out excess water with your hands. Put in bowl and stir in three quarters of the bacon strips, the sweetcorn and beaten egg.
- Heat 2 tsp of oil in a large, heavy based frying pan. Spoon 4 equal piles of rosti mix into pan and press each down with spatula. Cook for about 3 minutes each side, till golden brown. Remove from pan and keep warm.
- Heat remaining oil in the frying pan and add rest of bacon. Fry until slightly crispy.
- While the bacon is frying, steam the Savoy cabbage until just tender.
- Put each rosti on a serving plate and pile on shredded cabcage and then the remaining bacon on top.