Ingredients

• 15g butter
• ½ small onion, sliced
• 3-4 rindless rashers smoked back bacon
• 1 thick slice Granary bread
• 50g potatoes, peeled and boiled until tender, then cooled and sliced
• 3 tbsp Hellmann's Real Mayonnaise
• 1 tsp butter
• 50g Lancashire cheese, grated

Method

1. Preheat the grill until hot. Melt the butter in a large frying pan and gently cook the onion until softened and golden, stirring often. Grill the bacon on a foil-covered grill rack until crisp. Toast the bread lightly on each side.
2. Mix the potatoes, onion and mayonnaise together in a large bowl. Butter the toast and place on the grill pan. Top with the potato mixture, then the bacon.
3. Sprinkle with the cheese and place under the grill for about 2 minutes until the cheese is melted and bubbling. Serve immediately.