For the whole family
Serves 4
Ingredients
2 bundles British asparagus
8 rashers of smoked streaky bacon
1 jar good quality hollandaise sauce
30g butter
1 tbsp olive or rapeseed oil
For the potato pancakes:
500g potato, mashed and cooled
1 large egg, beaten
60g plain flour
100ml double cream
Method
1
First make the potato pancakes. Mix together the mashed potato, beaten egg and flour until smooth. Fold in the double cream, the mixture should resemble a thick porridge. Melt the butter with the oil in a frying pan. Over a medium heat, place spoonfuls of the mixture into the pan. Fry for 2 minutes until golden brown, then carefully turn and cook for a further 2 minutes, or until cooked through. Keep warm.
2
Steam the asparagus over boiling water for 4 – 5 minutes, until cooked through but still retaining some bite. Fry the bacon rashers until crisp.
3
Place the pancakes on 4 plates. Top with the steamed asparagus, drizzle with the hollandaise sauce and grind over some black pepper. Garnish with the rashers of streaky bacon.
