Mash and bacon potato roll
Serves: 2 – 4
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Directions
- Preheat the oven to 180°C
- In plenty of salted boiling water cook the potatoes until soft. Remove and with a potato masher, mash the potatoes until smooth and lump free. Mix in the cheese and butter while still hot, then the peas
- In a little oil cook the mushrooms for about 15 minutes
- Lay the bacon slices side by side. Roll the potato mixture to form a long log and sit in the middle of the bacon slices and spoon over the mushrooms. Fold the bacon over the potato to seal. Bake until the bacon is crispy. Serve with roast chicken, fish or beef
Ingredients
- 3 large potatoes, skin on
- 50 g butter
- 150 g cheddar, grated
- Salt, to taste
- 100 g frozen garden peas
- 200 g button mushrooms, sliced
- 250 g streaky bacon