Campaign financed with aid from the European Union. The content of this website represents the views of the author only and is his/her sole responsibility.
The European Commission does not accept any responsibility for any use that may be made of the information it contains.
Try something different for brunch by sprinkling chopped potatoes with juicy chestnut mushrooms and sweet tomato wedges, before flavouring with salty bacon lardons.
- 250g chestnut mushrooms, quartered
- 200g potatoes, chopped into 1cm pieces
- 1 tbsp oil
- 100g bacon lardons
- ½ onion, chopped
- 2 tomatoes, in wedges
- 50g Cheddar, grated
- 1 tbsp grainy mustard
- A small handful of fresh parsley, chopped
- Cook the chopped potatoes in salted water until just tender, about 12 minutes. Drain and cool. Season the cooked and chopped potato well with salt and black pepper.
- Heat the oil in a large frying pan over a high heat. Slide the potatoes in, spread out and resist the urge to move them about until they’re crispy on the underside. When all sides have crisped up, remove from the pan with a slotted spoon and put to one side.
- Add the lardons and mushrooms and cook on a high heat until browning. Turn the heat to low and add the onion. Cook until everything is soft, about 10 minutes.
- Return the potatoes into the pan, along with the tomatoes, turn up the heat and toss for several minutes so that they are heated through. Season with salt and pepper. Tip the cheddar and mustard in and toss again to melt the cheese.
- Serve immediately, topped with chopped parsley.