Bacon and vegetable hash
(https://ohmydish.com)A delicious leek and carrot hash, with bacon and nutmeg to make it really tasty. An easy and quick weekday meal for the winter.
Recipe bacon and vegetable hash
Ingredients
Share this recipe via:
This is what you need
Made by Véronique
Published at 2021-11-29, this recipe is for 4 persons and takes 30 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Preparation – 20 minutes
Peel the potatoes and cut them into chunks. Place in a large pan with plenty of salted water and bring to the boil.
Peel the carrots and cut them into pieces. Add these to the potatoes and cook for around 20 minutes. The exact cooking time depends on the size of the potato and carrot pieces.
Wash the leeks well and slice into half moons (don’t make them too thin).
Finishing the bacon and vegetable hash – 10 minutes
When the potatoes and carrots are almost fully cooked, add the leeks to the pan and cook for around 5 more minutes.
Fry the bacon until crispy in a large frying pan. Drain the potatoes, carrots and leeks and mash them roughly with a potato masher.
Stir in the fried bacon and stir through a knob of butter and a splash of milk to make the dish smooth and creamy. Season the bacon and vegetable hash with salt and pepper. Garnish with a generous pinch of nutmeg. Enjoy your dinner!
What goes well with bacon and vegetable hash?
You could serve this with smoked sausage and mustard (or piccalilli).
Which potatoes are best for a hash?
Potatoes can be waxy, slightly floury or floury. A floury potato is best for a hash or for mashing.
You can make a hash, or mash, from waxy potatoes, but the potatoes won’t break down as much as floury potatoes, resulting in a much firmer texture. This produces a hash, or mash, which is slightly less satisfying.
What do you think of this recipe?
0 ratingsThere aren't any comments left behind yet you can be the very first to comment!
Would you like to leave a comment?
Your email address will not be published. Required fields are marked with *
Since 2014 the tastiest recipes from all over the world! Completely free.
To the content of Ohmydish no rights can be derived in any way.
All rights reserved. Texts on this website may never be copied without permission.