A delicious leek and carrot hash, with bacon and nutmeg to make it really tasty. An easy and quick weekday meal for the winter.
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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).
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.
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