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Potato, Cabbage, Corn Pan Fry with Bacon
Servings : 4
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Total Time : 20 mins
Made With
Original
Ingredients
340g can Green Giant Sweet Corn, drained
350g small new potatoes
1/2 medium Savoy cabbage (200g)
2 tbsp olive oil
1 large onion, sliced
6 rashers thick cut lean back bacon(approx 240g)
1 tbsp Worcestershire sauce (optional)
Equipment
Saucepan with steamer
Large non-stick frying pan
A simple, inexpensive and delicious recipe that will appeal to everyone in the family.
Instructions
Cut the potatoes in half or quarters depending on their size to make 3 cm chunks. Put into a pan with lightly salted water and boil for 3 minutes. Shred the cabbage, place in a steamer then place on top of the potatoes and cook for a further 4 minutes.
Meanwhile heat the oil in the frying pan, add the onion and bacon and cook for 5 minutes over a medium high heat, turning them to cook evenly.
Drain the potatoes and add to the frying pan and cook for a further 5 minutes until all the ingredients are turning golden.
Finally add the cabbage, drained sweet corn and Worcestershire sauce (if using) and cook for 2 minutes to heat through. Season with black pepper if needed.
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