Potato, rocket and bacon mille-feuille recipe

  • Serves 4
  • 30 mins to prepare and 30 mins to cook
  • 260 calories / serving
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potato rocket and bacon mille feuille (h)

Brown the bacon rashers under the grill and set aside, keeping warm.

Peel, wash, dry and grate the potatoes with a large grater or in a food processer. Place the shredded potatoes in a bowl with the drained corn, salt, pepper and pour over the egg; mix well.

Heat the oil in a pan. Put 3 tbsp of potato mixture into the pan and flatten with a spatula to form a hash brown. Cook for 2 minutes, turn and cook for 1 minute.

Place it on a baking sheet covered with oiled aluminum foil and continue to fry the other hash browns – giving approximately twelve in total.

Assemble the mille-feuille by placing one hash brown onto a plate, cover with a slice of bacon, a little rocket, top with a second hash brown a second rasher of bacon, rocket and a final hash brown to top.  Repeat for the other 3 servings.

Serve hot or cold.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 400g potatoes
  • 1 egg lightly whipped
  • 200g smoked bacon rashers
  • 2 handfuls of rocket washed and dried
  • 100g of corn, drained
  • sunflower oil
  • salt
  • pepper
  • Energy 1075kj 260kcal 13%
  • Fat 13g 19%
  • Saturates 4g 20%
  • Sugars 3g 3%
  • Salt 2.2g 37%

of the reference intake
Carbohydrate 23.9g Protein 12.7g Fibre 2.3g


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