Danish Burning Love with Bacon

Caramelised Onions and Mashed Potatoes

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Instructions

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1 Potatoes

Peel and chop the potatoes into small chunks. Add to a pan of salted boiling water. Cook the potatoes over a medium heat for 25 min or until soft. Drain. 

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2 Caramelise

Meanwhile, peel and finely slice the onions. Heat a drizzle of oil in a pan over a medium-high heat. Fry the onions with a pinch of salt for 5 min until browned. Reduce the heat to low, add the brown sugarbalsamic vinegar and a splash of water. Cook for 15 min further or until the onions have fully softened. 

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3 Prep

Meanwhile, slice or shred the savoy cabbage as finely as possible. Trim and finely slice the spring onions. Finely slice the chives.

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4 Fry bacon

Heat a large pan over a medium-high heat. Once hot, and add the beef bacon. Gently fry for 5-6 min or until the fat has melted and the beef bacon is crispy. Transfer the bacon to a plate, reserve the pan. 

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5 Fry cabbage

Return the pan to a medium-high heat with bacon fat. Sauté the cabbage for 3 min or until tender and slightly golden at the edges. Add the spring onions and cook for 1 min further. 

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6 Finish potatoes

Return the drained potatoes to the pot with the cream, nutmeg and vegetable stock cube. Mash until smooth. Add the cabbage and spring onion. Divide the potatoes among plates, top with the caramelised onions and crumble the bacon over the top. Garnish with the chives

Tips for fussy eaters

Exclude the nutmeg.

Pro tip

If you own a hand blender, blend the mash directly in the pot instead of using a masher.

Enjoy this Danish tradition! Comfort food at its best.

Cooking Time: 45 min

Cals 873 · Prot 31 · Carbs 78 · Fat 39

Ingredients

Number of people

Mashed potatoes

Potatoes 600 Grams
Savoy cabbage 300 Grams
Spring onion 40 Grams
Cooking cream 100 ML
Nutmeg 1 Gram
Vegetable stock cube 1 Piece

Other

Beef bacon 240 Grams
Brown onion 2 Piece
Olive oil 2 Tbsp
Salt 0.5 Tsp
Brown sugar 5 Grams
Balsamic vinegar 15 ML
Fresh chives 15 Grams

Enjoy this Danish tradition! Comfort food at its best.

Cooking Time: 45 min

Cals 873 · Prot 31 · Carbs 78 · Fat 39

Instructions

photo

1 Potatoes

Peel and chop the potatoes into small chunks. Add to a pan of salted boiling water. Cook the potatoes over a medium heat for 25 min or until soft. Drain. 

photo

2 Caramelise

Meanwhile, peel and finely slice the onions. Heat a drizzle of oil in a pan over a medium-high heat. Fry the onions with a pinch of salt for 5 min until browned. Reduce the heat to low, add the brown sugarbalsamic vinegar and a splash of water. Cook for 15 min further or until the onions have fully softened. 

photo

3 Prep

Meanwhile, slice or shred the savoy cabbage as finely as possible. Trim and finely slice the spring onions. Finely slice the chives.

photo

4 Fry bacon

Heat a large pan over a medium-high heat. Once hot, and add the beef bacon. Gently fry for 5-6 min or until the fat has melted and the beef bacon is crispy. Transfer the bacon to a plate, reserve the pan. 

photo

5 Fry cabbage

Return the pan to a medium-high heat with bacon fat. Sauté the cabbage for 3 min or until tender and slightly golden at the edges. Add the spring onions and cook for 1 min further. 

photo

6 Finish potatoes

Return the drained potatoes to the pot with the cream, nutmeg and vegetable stock cube. Mash until smooth. Add the cabbage and spring onion. Divide the potatoes among plates, top with the caramelised onions and crumble the bacon over the top. Garnish with the chives

Tips for fussy eaters

Exclude the nutmeg.

Pro tip

If you own a hand blender, blend the mash directly in the pot instead of using a masher.

Ingredients

Number of people

Mashed potatoes

Potatoes 600 Grams
Savoy cabbage 300 Grams
Spring onion 40 Grams
Cooking cream 100 ML
Nutmeg 1 Gram
Vegetable stock cube 1 Piece

Other

Beef bacon 240 Grams
Brown onion 2 Piece
Olive oil 2 Tbsp
Salt 0.5 Tsp
Brown sugar 5 Grams
Balsamic vinegar 15 ML
Fresh chives 15 Grams
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