Egg Pasta With Cabbage Potato And Bacon Recipes

BACON, EGG AND POTATO BAKE

Steps:

• Preheat oven to 350°F Grease an 8x8 baking dish with non-stick spray an set aside.
• Microwave peeled potato on high until barely tender, 3-4 minutes. Allow to cool slightly, then cut into 1/4" dice.
• In a medium skillet over medium heat, heat oil until shimmering. Add the onion and a pinch of salt. Saute until onions are soft and translucent, about 5 minute Add garlic, bell peppers and half the salt, Saute until the peppers are fragrant and soft, about 5 minutes more. Remove from heat and set aside.
• Whisk together eggs and milk with remaining salt and pepper. Add 3/4 c cheese, potatoes, crumbled bacon and sauteed vegetables. Stir well and spread into baking dish.
• Bake in preheated oven for 30 minutes. Spread remaining cheese on top and return to oven until cheese is melted and top is puffy, about 15 minutes more. Serve at once.

CRUSHED POTATO COLCANNON WITH BACON & POACHED EGGS

Steps:

• Put the potatoes in a saucepan and cover with cold water. Bring to the boil, then reduce the heat to a simmer and cook for 18-20 mins or until tender.
• Meanwhile, fill a second pan with water, bring to the boil and cook the cabbage for about 3 mins until just tender. Drain in a colander, run under cold water to quickly cool, then drain again.
• Ten mins before the potatoes are ready, heat the oil in a large non-stick frying pan and fry the bacon for 3-4 mins until lightly coloured. Add the spring onions and cabbage to the frying pan and heat through, stirring.
• Half-fill the pan used to cook the cabbage with water, bring to the boil, then reduce to a very gentle simmer. Meanwhile, drain the potatoes in a colander, then return them to their pan. Add the butter and seasoning, and crush roughly with a potato masher. Stir the cabbage, bacon and onions lightly into the potatoes. Keep warm over a very low heat.
• Crack the eggs into the gently simmering water and poach for 3 mins. Spoon the colcannon onto 4 warmed plates. Remove the eggs from the water with a slotted spoon and place on top. Season with black pepper and serve.

EGG PASTA WITH CABBAGE, POTATO AND BACON

Steps:

• Total Time: 30 minutes 1. Bring a large pot of heavily salted water to a boil. 2. Set a large sauté pan over medium-low heat. Add bacon and cook until fat is rendered and bacon is browned, about 10 minutes. Using a slotted spoon, transfer bacon to a plate. 3. Increase heat to medium and add onion. Stir to coat and cook until translucent, about 2 minutes. Stir in cabbage, sugar and pinch of salt. Cook, over medium-high heat, until lightly caramelized, about 13 minutes. As cabbage breaks down, it should be lightly coated in drippings. If it's dry, add a swirl of oil. 4. Meanwhile, add potatoes to the boiling water. Boil until al dente, about 7 minutes. Remove potatoes with a slotted spoon from the pot. Add to cabbage mixture and season with salt and pepper. Sauté until flavors meld, about 3 minutes. 5. Add pasta to boiling water. Cook until al dente. In a large bowl, toss pasta with potato-cabbage mixture, bacon and ricotta salata. Season with salt and freshly cracked pepper.