How can I make this Old style

keatergreyhound

tToday I brought form Sainsburys a packet of their long life bacon brunch

I didnt expect much from it but my friend had told me how nice it was and biy was she right.
Its a UHT dish all yuo do is open the silver pack and put in in a frying pan for 15 mins.
It like slices of thin pots which are really soft with bacon.
Being old style now ive tried it I want to make it myself but a lot cheaper. The ingredients the pack lists are-
Pots, Smoked Bacon, Veg oil, Onions, Salt, Pepper and Celery
I had the idea of bunging it all in a pan but its a dry dish served with no liquid so I couldnt work out how the pot slices would soften
If anyone sees this in Sainsburys try it youll love it!

Addiscomber

I think you would have to boil the potato first, and then slice it before doing the dish in a biggish frying pan.

morganb

Oh no, I'd tried to forget how much I love this ... as my little one has chickenpox I think I might have to nip into Sainsburys to make this Mothers Day special for me ...

keatergreyhound

Its in a red box I found it neat the baked beans if that that helps

reverie

I would boil potatoes, when cool thinly slice and fry with low cal spray (I see you're on a diet from your sig!) with bits of bacon and onions. You could freeze in portion trays if you like the Sainsbury's one because it is quick and easy in the packet.

morganb

morganb wrote: »

Oh no, I'd tried to forget how much I love this ... as my little one has chickenpox I think I might have to nip into Sainsburys to make this Mothers Day special for me ...

Right, I am off tomorrow ... now I know where it is, it would be rude not to go get some ....

Three_Dancing_Dragons

Now break the bad news ... what is the fat and sugar grams per 100g?

rygon

I wouldnt boil the potatoes until soft,more part boil them, as i find they just break up when fried (with a pinch of black pepper).

MrsTinks

Ahhh this is something that's a firm and regular listing on my menu In denmark it's considered our version of bubble and squack I guess
Generally it's to use up left over spuds really I guess The spuds that are best for it are young salad potatoes, but I quite like the crispy bits on the more floury potatoes I fry off the bacon first (or bacon bits) and add some onion chopped finely. When they start going clear add the potatoes and season - chuck the bacon in towards the end again and serve with your choice of sauce
If you didn't have left over spuds use tinned potatoes