- 1 large onion, chopped
- 1 clove of garlic, chopped
- 4 slices unsmoked bacon, roughly chopped
- 6-8 leftover roast potatoes, cut into cubes
- 7oz of leftover cooked veg (brussels sprouts, carrots, cabbage or kale)
- 2.5oz smoked cheddar, grated
- 30ml maple syrup (preferably dark syrup for its robust taste)
- 15ml olive oil
- Salt and pepper, to season
- Pre heat the oven to 200°
- Heat the olive oil in an ovenproof skillet or pan on medium heat.
- Add the onions and allow to cook for a couple of minutes, before adding the garlic and bacon, stirring continuously.
- Fry for a couple of minutes allowing the edges of the bacon to start to crisp up, before adding the potatoes. Turn up the heat a little and cook for a couple more minutes.
- Add the cooked veg and maple syrup, season with salt and pepper and cook for a few more minutes.
- Add the grated cheese and mix through before removing from the heat.
- Make sure the hash is spread evenly across the base of the pan and bake in the oven for 8-10 minutes.
- Chef’s tip: Serve with a fried egg on top for a more substantial meal.
A quick and convenient potato hash recipe lovingly made with Christmas leftovers. This festive bacon hash is tasty, versatile and subtly sweet. Works for any meal of the day.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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