Back-From-the-Bar Snack

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  • 2 rashers (slices) bacon, cut into little strips
  • 1 teaspoon oil
  • 1/2 cup frozen peas
  • 2 cups cooked new or waxy potatoes
  • 2 eggs
  • 1/2 cup Cheddar, diced


  1. Put some salted water on for the peas, and in a skillet that will take the potatoes and everything later, cook the bacon strips in the oil.
  2. Cook the peas in the boiling water, and at the last minute, tip in the potatoes just so they heat up. Drain and turn into the pan with the bacon and take off the heat. Whisk the eggs with the cheese and then pour this over the potatoes and peas in the pan. Mix well and pour straight into a bowl to serve.


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