Ingredients

• 8 oz. packet Danepak back bacon
• 1½ lb. mashed potato, cooked (or large packet of instant mashed potato)
• two large onions, peeled and sliced
• 2 oz. butter or lard

Method

1. Fry the bacon rashers gently and prepare your mashed potatoes.
2. Peel and slice the onions.
3. Remove the bacon and keep warm.
4. Fry the onions until golden brown, adding a little lard if necessary.
5. Pile mashed potato into the centre of a hot dish. Arrange rashers around (recipe card cut off).

Notes