Danish Burning Love with Bacon

Name: Danish Burning Love with Bacon, Caramelised Onions and Mashed Potatoes
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Potatoes; 300 Grams of Savoy cabbage; 40 Grams of Spring onion; 100 ML of Cooking cream; 1 Grams of Nutmeg; 1 Piece of Vegetable stock cube; 240 Grams of Beef bacon; 2 Piece of Brown onion; 2 Tbsp of Olive oil; 1 Tsp of Salt; 5 Grams of Brown sugar; 15 ML of Balsamic vinegar; 15 Grams of Fresh chives

Caramelised Onions and Mashed Potatoes

Enjoy this Danish tradition! Comfort food at its best.

Cals 962 · Prot 52 · Carbs 71 · Fat 54

Family Friendly

45 min

Danish Burning Love with Bacon, Caramelised Onions and Mashed Potatoes

Enjoy this Danish tradition! Comfort food at its best.

Cals 962 · Prot 52 · Carbs 71 · Fat 54

Family Friendly

Ingredients

Mashed potatoes

Potatoes

600 Grams

Savoy cabbage

300 Grams

Spring onion

40 Grams

Cooking cream 4*

100 ML

Nutmeg

1 Gram

Vegetable stock cube 15*

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 14*

15 ML

Fresh chives

15 Grams

Allergens

*4 Milk, *15 Celery, *14 Sulphur Dioxide

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4021 / 962
Fats (g)	53.7
of which saturated (g)	25.6
Carbohydrates (g)	71
of which sugars (g)	22.3
Fibers (g)	16.4
Proteins (g)	51.6
Salt (g)	7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

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 sugar, balsamic vinegar and a splash of water. Cook for 15 min further or until the onions have fully softened.

3 Prep

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

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.

5 Fry cabbage

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

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.

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