Rasher bacon, spinach and cream potatoes

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Ingredients

  • 1.4kg potatoes, peeled, sliced
  • Salt
  • Extra-virgin olive oil
  • 4 strips centre-cut rasher bacon, chopped
  • 1 medium onion, quartered, thinly sliced
  • 240ml cream
  • 2 boxes frozen chopped spinach, defrosted, wrung out in a kitchen towel
  • Salt and pepper
  • 1/4 tsp freshly grated nutmeg, eyeball it

Use imperial measurements

Method

How to make Rasher bacon, spinach and cream potatoes

1) Place potatoes in a pot and cover with water. Bring up to a boil, salt water and cook until tender, 12 to 15 minutes.

2) To a small skillet over medium heat, add a little extra-virgin olive oil and rasher bacon and brown, 7 to 8 minutes. Add onions and cook until soft, 5 minutes more.

3) Drain the potatoes and place back in the hot pot. Add rasher bacon, onions and defrosted spinach to potatoes, mash to combine then add cream. Mash until smooth and season the mixture with salt, pepper and nutmeg.

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