• Robyn Clarke

Cooking with Open Kitchen MCR: bacon hash recipe

As Covid-19 continues to bring uncertainty to world, we here at Open Kitchen MCR have adapted our role to be part of the Manchester emergency food response; providing good home-cooked meals for vulnerable people across the city. Working 7 days a week, we are currently preparing over 2,000 meals a day! Every day our team of staff and volunteer Chefs create 6 different dishes, using a mix of food that would have gone to waste, donations from food businesses who are supporting our work, and some ingredients purchased from local suppliers.

We thought it might be fun to share a recipe with you. Hopefully it shows not only the scale of our current operation, but also the care we’re taking to make tasty nutritious meals. Every day our chefs make 6 different dishes, and turn out 300 – 350 portions of each recipe!

Why not have a crack at making our delicious, yet quick and easy bacon hash; though you may want to scale down the volumes unless you plan on feeding the whole neighbourhood. Whether you’re looking to feed yourself, your family, or the nation, we have you covered with an easy three step dish that’ll leave you craving more and wondering how you lived without this cheesy bacon delight. That’s right, only three steps to cook up a feast. We love seeing others using our recipes so don’t forget to tag us in your pictures on social media @openkitchenmcr.

Happy cooking from our team at Open Kitchen MCR!


Bacon hash recipe:

Serves: 300

Ingredients:

8kg carrots (diced)

8kg onions (diced)

12kg potatoes (diced)

3 bunches fresh rosemary (chopped)

4kg parsnip

6kg bacon (sliced)

8kg savoy cabbage

10kg mature cheddar

Sunflower or vegetable oil to roast the veg

Salt and pepper to taste

Method:

- Combine onions and root vegetables in a baking tray (or 5) and coat in oil, salt and pepper. Roast in the oven on 180 º C for 20 mins

- Lay bacon out on a tray (or 3) and roast in the oven until crisp on 180 º C for 12-15 mins

- Combine bacon and veg, serve with blanched savoy cabbage, and top with grated cheese

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