RECIPES - POTATO & BACON STUFFING

Perfect for St Patrick’s Day!! This tasty stuffing can be served hot alongside cooked meats, used to stuff chicken breasts before roasting or try using it to stuff mushrooms or green peppers before oven-cooking.

100g Mr Crumb Breadcrumbs
50g Butter
1 Medium Onion, Diced
4 Smoked Streaky Bacon Rashers
1 tbs Fresh Parsley, Chopped
1 tbs Fresh Sage, Chopped
1 tbs Fresh Thyme, Chopped
4 Medium Potatoes, Cooked and Diced (Leftover roast potatoes are good)
Squeeze of Lemon Juice
Freshly Ground Black Pepper

(Serves 4)

Method

1. Melt butter in a large pan over a medium heat. Add onion.

2. Remove rind from rashers, if necessary, and chop roughly before adding to pan also.
   (Tip: Use a scissors to cut rashers, much quicker than a knife.)

3. Once onions have softened (about 5 mins) turn heat to high for two minutes to give onions a golden colour and crisp the bacon slightly.

4. Turn heat back to medium and add potatoes, herbs and breadcrumb to pan. Mix well and cook for a further 5 mins.

5. Add freshly ground black pepper and a small squeeze of lemon juice to taste.

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