25 g (1 oz) dripping (fat from roasted meat)
4 oz (100 g) bacon scraps, chopped
1 medium onion, chopped
1 lb (450 g) potatoes, peeled and chopped
salt
pepper
250 ml (8 fl oz) stock or vegetable water
chopped parsley to garnish
4 oz (100 g) bacon scraps, chopped
1 medium onion, chopped
1 lb (450 g) potatoes, peeled and chopped
salt
pepper
250 ml (8 fl oz) stock or vegetable water
chopped parsley to garnish
method
1. Melt the dripping in a saucepan and add the bacon and onion. Fry until softened but not brown.
2. Add the potatoes and fry, stirring occasionally, until they take up all the fat.
3. Add salt, pepper and the stock or water and mix well.
4. Cover and cook gently until the vegetables are tender.
5. Serve hot, garnished with parsley.
2. Add the potatoes and fry, stirring occasionally, until they take up all the fat.
3. Add salt, pepper and the stock or water and mix well.
4. Cover and cook gently until the vegetables are tender.
5. Serve hot, garnished with parsley.
serving amount
serves 4
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