Friday, 1 July 2011

Bacon and Broad Bean Hash


Having had yet another Mother Hubbard moment, I concocted this dish from the odds and ends that had been frequenting our fridge. One sad and solitary potato, the heart of a sweet heart cabbage and some bits of bacon that were left over from a pasta dish. I quite like the challenge of a near-empty fridge - sometimes too much choice can be a bad thing and an excuse for dithering.

With broad beans coming into season, this is a great way to use these deliciously savoury legumes. Ideally, they'd be fresh from the pod and into the pan but if yours aren't quite ready to eat or if, like me, you don't have a vegetable patch at your disposal then the frozen ones are great. If you're not a fan, substitute with peas though I'd probably go for finely chopped mint instead of parsley.

Super-simple flavours. Incredibly easy cookery! Great for summer - chuck everything in a pan to flash it with a little heat and then enjoy outside on your patio chairs. In our case, we'd be huddled on the back step. We just ate at the dining table but the sun was streaming through the window.


Bacon and Broadbean Hash
Serves 2

1 large potato, cubed
125g (smoked) bacon, sliced
½ onion, sliced
¼ sweet heart cabbage, chopped
100g broad beans
Handful of flat leaf parsley, finely chopped - with a few whole sprigs reserved to garnish (if you're feeling fancy)
 
 - Par boil the potatoes for three minutes. I like to do this in the microwave because it seems more efficient.
 - Meanwhile, dry fry the bacon in a non-stick frying pan over a medium heat. The bacon should colour up and expell any fat into the pan.
 - Mop up some of the fat from the pan with kitchen towel, leaving about a tablespoon remaining. Drain the potatoes (reserving the liquid) and add along with the onion and cabbage.
 - Keep everything moving around the pan so that it doesn't stick or burn. Fry for about four minutes or until the potato starts to colour.
 - Add the broad beans and a splash of the cooking liquid. Keep stirring and cook for a minute or two until they're cooked to your liking. If you're using frozen broad beans, cook for four minutes or until piping hot all the way through.
 - Just before serving, stir in the chopped parsley then pile onto your plates.

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