Wednesday, 8 July 2009

Creamy Mash with Sauteed Bacon & Onions

I always buy potatoes in huge bags because they're cheaper that way, but more often than not I end up with a lot of leftover sprouting ones and suddenly need to find a use for them straightaway. For the record, there is nothing wrong with a sprouting potato as long as you remove the sprouts and eyes thoroughly- I've eaten them for years and have yet to be poisoned:)

Surprisingly, and this has never happened before, today I discovered a sprouting onion too-one random large brown one in the store-bought bag had a bunch of tall green shoots growing out of its top! They looked and smelt like spring onions so I did some Googling and found out that you could indeed use them as such. The new things you learn everyday hey? :)

So there you have it, two perfectly safe-to-eat sprouting vegetables that combined to result in a delicious version of a classic comforting British dish.

Creamy Mash with Sauteed Bacon & Onions
Serves 3-4 as a side

The Mash:
Wash and roughly peel 6 medium white potatoes (I love to leave bits of skin on for a rustic bite). Cut into chunks, boil until tender and drain.

Heat 100ml double cream and 50g butter briefly in a microwave for about 30 seconds until butter is melted and cream is warm (or you can do it in a pan over the stove if you prefer). Add to the cooked potatoes and mash until creamy.

Season well with salt and freshly ground black pepper.

Bacon and Onion Topping:
Heat 1 tbsp olive oil in a small skillet. Add and saute over high heat until charred:

1 or 2 stalks spring onions (scallions), finely chopped
1 medium onion, sliced into strips
Some bacon, cut into bits

Spoon generously over mash. Serve immediately.

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