WE’VE SERVED THIS BEAUTIFUL SAVOURY JAM WITH TOAST AND GOAT’S CHEESE, BUT DON’T STOP THERE! IT’S PERFECT FOR UPLIFTING AVO OR EGGS ON TOAST OR ON A CHEESE BOARD
FRIED FOR CRISPINESS, THEN BAKED UNTIL PERFECTLY COOKED, THIS GIANT FRITTER IS A DREAM VESSEL FOR BACON AND EGGS AND GREAT FOR FEEDING A CROWD
GIVE FAVOURITE RECIPES AN UPGRADE, WHETHER IT’S ADDING FALAFEL SPICES TO YOUR BLT, A HERBY DRESSING FOR FRITTERS OR AROMATICS INFUSED INTO A GOLDEN JAR OF HONEY
BRUSSELS SPROUTS, PANCETTA & POTATO FRITTER WITH FRIED EGGS & BACON
SERVES 4
350g potato, peeled, roughly chopped
150g pancetta, cut into 1cm pieces
260g frozen brussels sprouts, thawed for 10 minutes, roughly chopped
½ bunch chives, finely chopped, plus extra, chopped, to serve
1 tsp smoked paprika
1 egg, lightly beaten
¼ cup (60ml) extra virgin olive oil
200g shortcut bacon
4 fried eggs, to serve
Preheat oven to 220°C.
Place potato in a saucepan of cold salted water, bring to the boil, and cook for 15 minutes or until tender. Drain. Using a fork, mash potato, then set aside to cool.
Place pancetta in a non-stick frypan over medium heat. Cook for 5-6 minutes until crisp. Drain on a plate lined with paper towel. Set aside.
Place brussels sprouts, potato, pancetta, chives, paprika, egg and 1 tsp salt flakes in a bowl. Season with freshly ground black pepper and stir to combine.
Heat 2 tbs oil in a 20cm non-stick ovenproof frypan over medium-high heat. Add potato mixture, spreading evenly, and cook for 5-6 minutes. Top pan with a baking tray and flip both pan and tray to transfer fritter to
