175 g (6 oz) back bacon
1 kg (2 lb) potatoes, peeled
2 cloves garlic, peeled and crushed
300 ml (1/2 pt) sour cream
3 eggs
6 spring onions, trimmed and finely chopped
7 g (1 tbsp) parsley, chopped
100 g (4 oz) Cheddar cheese
salt and freshly ground pepper
1 kg (2 lb) potatoes, peeled
2 cloves garlic, peeled and crushed
300 ml (1/2 pt) sour cream
3 eggs
6 spring onions, trimmed and finely chopped
7 g (1 tbsp) parsley, chopped
100 g (4 oz) Cheddar cheese
salt and freshly ground pepper
method
1. Heat then grill/broiler, then grill the bacon until crisp. Drain on paper towels.
2. Coarsely grate the potatoes. This is much quicker if you have a food processor.
3. Remove the excess water from the potatoes by squeezing well, then draining on paper towels.
4. Mix the garlic, cream, eggs, spring onions and parsley.
5. Crumble the bacon and add. Mix the grated potatoes with the grated cheese in a bowl, then stir in the egg and cream mixture.
6. Season to taste, then pour into a greased shallow ovenproof baking dish.
7. Place in the heated oven and bake at 200°C (400°F) Gas 6 for 30 to 40 minutes until golden brown and crispy.
8. Serve with a crisp green salad.
2. Coarsely grate the potatoes. This is much quicker if you have a food processor.
3. Remove the excess water from the potatoes by squeezing well, then draining on paper towels.
4. Mix the garlic, cream, eggs, spring onions and parsley.
5. Crumble the bacon and add. Mix the grated potatoes with the grated cheese in a bowl, then stir in the egg and cream mixture.
6. Season to taste, then pour into a greased shallow ovenproof baking dish.
7. Place in the heated oven and bake at 200°C (400°F) Gas 6 for 30 to 40 minutes until golden brown and crispy.
8. Serve with a crisp green salad.
serving amount
serves 4 - 6
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