Turn spuds into culinary studs by combining grated potato with salty bacon, garlic & spring onion, spiced with paprika flour, and frying until golden and crispy. Served with a feta, almond & greens salad for freshness and a creamy mayo for extra deliciousness.
Crispy Bacon Spuds
Crispy Bacon Spuds
with feta, almonds & mayo
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Almonds
- Danish-style Feta
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Mayo
- Paprika Flour
- Potato
- Spring Onion
- Spring Onions
- Streaky Pork Bacon
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Egg/s
- Paper Towel
- Tea Towel
NUTS
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPUDS PREP
Using the bigger holes on a grater, grate the Potato and place in a bowl of water. Set aside.
GIVE IT A SQUEEZE
Place the grated potatoes on a clean tea towel and squeeze out the excess water. Place in a clean bowl. Add the bacon, the spring onion whites, the garlic, the paprika flour, 1 egg, and seasoning. Mix until combined.
CRISP & BROWN
Place a pan over medium heat with enough oil to cover the base. When hot, carefully drop tablespoon-size balls of the Potato mixture into the hot oil and cook until crisp and golden, 5-6 minutes per side. Remove from the pan and drain on paper towel. Cover to keep warm.
SALAD
In a bowl, combine the green leaves, the feta, the nuts, a drizzle of olive oil, and season.
TIME TO EAT
Dish up the crispy bacon spuds and side with a dollop of Mayo for dunking. Serve alongside the fresh salad, and garnish with the spring onion greens. Well done, Chef!
NUTS
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPUDS PREP
Using the bigger holes on a grater, grate the Potato and place in a bowl of water. Set aside.
GIVE IT A SQUEEZE
Place the grated potatoes on a clean tea towel and squeeze out the excess water. Place in a clean bowl. Add the bacon, the spring onion whites, the garlic, the paprika flour, 1 egg, and seasoning. Mix until combined.
CRISP & BROWN
Place a pan over medium heat with enough oil to cover the base. When hot, carefully drop tablespoon-size balls of the Potato mixture into the hot oil and cook until crisp and golden, 5-6 minutes per side. Remove from the pan and drain on paper towel. Cover to keep warm.
SALAD
In a bowl, combine the green leaves, the feta, the nuts, a drizzle of olive oil, and season.
TIME TO EAT
Dish up the crispy bacon spuds and side with a dollop of Mayo for dunking. Serve alongside the fresh salad, and garnish with the spring onion greens. Well done, Chef!
NUTS
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPUDS PREP
Using the bigger holes on a grater, grate the Potato and place in a bowl of water. Set aside.
GIVE IT A SQUEEZE
Place the grated potatoes on a clean tea towel and squeeze out the excess water. Place in a clean bowl. Add the bacon, the spring onion whites, the garlic, the paprika flour, 2 eggs, and seasoning. Mix until combined.
CRISP & BROWN
Place a pan over medium heat with enough oil to cover the base. When hot, carefully drop tablespoon-size balls of the Potato mixture into the hot oil and cook until crisp and golden, 5-6 minutes per side. You may need to do this step in batches. Remove from the pan and drain on paper towel. Cover to keep warm.
SALAD
In a bowl, combine the green leaves, the feta, the nuts, a drizzle of olive oil, and season.
TIME TO EAT
Dish up the crispy bacon spuds and side with a dollop of Mayo for dunking. Serve alongside the fresh salad, and garnish with the spring onion greens. Well done, Chef!
NUTS
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPUDS PREP
Using the bigger holes on a grater, grate the Potato and place in a bowl of water. Set aside.
GIVE IT A SQUEEZE
Place the grated potatoes on a clean tea towel and squeeze out the excess water. Place in a clean bowl. Add the bacon, the spring onion whites, the garlic, the paprika flour, 2 eggs, and seasoning. Mix until combined.
CRISP & BROWN
Place a pan over medium heat with enough oil to cover the base. When hot, carefully drop tablespoon-size balls of the Potato mixture into the hot oil and cook until crisp and golden, 5-6 minutes per side. You may need to do this step in batches. Remove from the pan and drain on paper towel. Cover to keep warm.
SALAD
In a bowl, combine the green leaves, the feta, the nuts, a drizzle of olive oil, and season.
TIME TO EAT
Dish up the crispy bacon spuds and side with a dollop of Mayo for dunking. Serve alongside the fresh salad, and garnish with the spring onion greens. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Crispy Bacon Spuds?
The preparation time for Crispy Bacon Spuds with feta, almonds & mayo is between 25 and 40 minutes.
What is the total time required to make Crispy Bacon Spuds with feta, almonds & mayo?
The total time required to make Crispy Bacon Spuds with feta, almonds & mayo is between 35 and 50 minutes.
How many servings does Crispy Bacon Spuds provide?
4 servings
What are the main ingredients in Crispy Bacon Spuds?
Almonds, Danish-style Feta, Garlic Clove, Garlic Cloves, Green Leaves, Mayo, Paprika Flour, Potato, Spring Onion, Spring Onions, Streaky Pork Bacon
What is the nutritional information of Crispy Bacon Spuds?
Calories: 1160, Carbs: 73 grams, Fat: grams, Protein: 42.3 grams, Sugar: 10 grams, Salt: 1801 grams
How do I prepare Crispy Bacon Spuds?
TIME TO EAT: Dish up the crispy bacon spuds and side with a dollop of mayo for dunking. Serve alongside the fresh salad, and garnish with the spring onion greens. Well done, Chef! SALAD: In a bowl, combine the green leaves, the feta, the nuts, a drizzle of olive oil, and season. CRISP & BROWN: Place a pan over medium heat with enough oil to cover the base. When hot, carefully drop tablespoon-size balls of the potato mixture into the hot oil and cook until crisp and golden, 5-6 minutes per side. Remove from the pan and drain on paper towel. Cover to keep warm. GIVE IT A SQUEEZE: Place the grated potatoes on a clean tea towel and squeeze out the excess water. Place in a clean bowl. Add the bacon, the spring onion whites, the garlic, the paprika flour, 1 egg, and seasoning. Mix until combined. SPUDS PREP: Using the bigger holes on a grater, grate the potato and place in a bowl of water. Set aside. NUTS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Crispy Bacon Spuds?
Almonds, Danish-style Feta, Garlic Clove, Garlic Cloves, Green Leaves, Mayo, Paprika Flour, Potato, Spring Onion, Spring Onions, Streaky Pork Bacon
How many calories does Crispy Bacon Spuds have?
1160 calories
How much fat content does Crispy Bacon Spuds have?
grams
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