Potato cubes with bacon and herb crumbs
Albert Bartlett products can be found in most UK supermarkets. You can find out more about their products at http://albertbartlett.co.uk.
- 750g Small Rooster Potatoes washed and cut into 1cm cubes.
- 4tbs Chopped herbs, parsley, chives, tarragon and marjoram
- 100g Fresh White Breadcrumbs
- 125g Smoked Streaky Bacon Cut into small pieces
- 3tbs Vegetable oil
- 1 egg white lightly beaten
- Place potatoes into a saucepan, cover with cold water, add a little salt to season.
- Bring to a simmer and cook till potatoes are almost done.
- Drain in a colander and leave to dry.
- Mix together the herbs, whites, crumbs and season with salt and pepper.
- Coat the potatoes in the crumb mix.
- Heat a dry non stick frying pan and fry the bacon for 3 to 4 minutes until golden and crisp.
- Remove the bacon onto kitchen paper to drain.
- Wipe the pan clean, put onto a high heat and add the vegetable oil. Fry the potatoes till golden all over, add the bacon, toss together and serve.
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This recipe originated from the recipe section of the now inactive www.albert-bartlett.co.uk