Recipe

Solo: Spicy Jerk Potato

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Bacon, pineapple and potatoes coated in Jerk Spices and served with sour cream and fresh coriander.

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serves 1

50g
50g
2
1 tbsp
¼ tbsp
¼
1
3g
.
.
.

ingredients

streaky bacon – slice (2cm)
pineapple pieces – drain
potatoes – cut into cubes (1½ cm)
sour cream
Jerk Spice Mix
fresh chilli – de-seed and slice
spring onion – cut off ends and slice
fresh coriander - chop
butter (from your pantry)
olive oil (from your pantry)
salt and black pepper (from your pantry)

Ingredients to serve 1

50g x streaky bacon – slice (2cm)
50g x pineapple pieces – drain
2 x potatoes – cut into cubes (1½ cm)
1 tbsp x sour cream
¼ tbsp x Jerk Spice Mix
¼ x fresh chilli – de-seed and slice
1 x spring onion – cut off ends and slice
3g x fresh coriander - chop
. x butter (from your pantry)
. x olive oil (from your pantry)
. x salt and black pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Potatoes: Bring a large saucepan of lightly salted water to the boil on high heat. Add the potatoes and cook for 15 to 20 minutes until soft but not mushy. Drain into a colander and leave to steam-dry for 5 minutes.

Step 3

Spice Jerk mix: Place a few glugs of olive oil in a large frying pan on medium-high heat. Add bacon and fry for 5 minutes until golden. Add the potatoes, Jerk Spice Mix and pineapple pieces and cook for another 5 minutes. Season with salt and pepper to taste.