Foods wrapped in bacon are pretty much guaranteed to be good and this dish is no exception. Bacon Wrapped Potato Cake is a great side dish for lots of diners or serve it as a main with a side salad. Whatever you do make sure to keep a slice aside to fry in the morning along with an egg or two…. you’ll be glad you did. You can hand slice the potato for this dish but if you have a mandolin it’s much faster. Always be careful using a mandolin; I wear culinary safety gloves for extra protection since sacrificing a chunk of thumb to a fish pie in 2017.
Contain Omega-3 (DHA) and Selenium which improve physical brain health and stabilize mood.
INGREDIENTS
Serves 4-6
14 slice of unsmoked streaky bacon
600g red potatoes
1 small white onion
100g sweetcorn
1 tbsp parsley
4 eggs
100g cheddar
salt and pepper
vegetable oil
- Peel or leave the skins on the potatoes then finely slice using a very sharp knife or mandolin (using all the protective equipment necessary). Dry the slices in a large, dry tea towel.
- Beat the eggs together in a bowl and grind over with salt and pepper.
- Pre-heat the oven to 195°C (175°C Fan). Put a small non-stick frying pan on a baking tray then drizzle a little veg oil and brush over the pan. Lay the bacon in a star pattern radiating out from the centre (the bottom layer will be the top once it’s turned out).
- Sprinkle half the parsley and all the corn over the bacon then layer up the potato, seasoning with a little salt between each layer. Once all the potato is layered grate the cheese over the top.
- Finely slice or mandolin the onion and layer over the cheese then sprinkle over the rest of the parsley. Pour over the eggs then fold the bacon over the potato cake.
- Once the cake is cooked let it cool for a couple of minutes then place a plate over the underside and turn over the pan. Slide the cake onto a serving board or plate. Serve as a side dish or main event with salad.
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