Ingredients: 4 large potatoes, peeled, diced and boiled until tender 3 Brussels sprouts, microwaved or boiled and roughly chopped 2 rashers lean bacon, diced 1 small onion, finely diced 1 tablespoon oil 100 g shredded cabbage, blanched Time: 0 min Directions:1. Fry the bacon and onion in the oil, add the drained potatoes, Brussels sprouts and cabbage. 2. Press down with a spatula. Cook on a medium heat until browned underneath. 3. Turn over by inverting onto a plate then slipping it back into the pan. 4. Cook until both sides are crisp and brown. 5. Cut into wedges and serve. |