Sautéed bacon, new potatoes and spring greens

Make Matt Tebbutts simple fry-up for a hearty, yet not-too-wicked weekend breakfast
By Matt Tebbutt
Sautéed bacon, new potatoes and spring greens
  • Rating:
  • Serves: 1-2
  • Prep Time: 5 minutes
  • Effort: easy


  • 150 g new potatoes, such as Royal Kidneys or Jersey Royals
  • 1-2 bay leaves
  • butter, for frying
  • olive oil, for frying
  • 1 small clove garlic, crushed
  • 2-3 pieces thick-cut farmhouse bacon
  • 1 handfuls girolles, or other wild mushrooms
  • 1-2 handfuls spring greens
  • crusty bread or toast, to serve, optional


1. Put the new potatoes into a saucepan with the bay leaves and a good pinch of salt. Cover with water, bring to the boil and cook until tender. Drain and set aside. When cool enough to handle, cut each potato in half.

2. Melt a knob of butter with a splash of olive oil in a large, heavy-based frying pan. Add the garlic and sizzle for a few seconds.

3. Add the bacon slices, allow to brown for a 1-2 minutes, then turn them over. Add the mushrooms to the pan. Once both sides of the bacon have browned, remove it from the pan and cut it into pieces.

4. Add the potatoes to the pan with the mushrooms.

5. Using the heart of the spring greens only, separate out a large handful of small leaves and add these to the pan.

6. Mix the chopped bacon back into the mixture, warm through and finish with a good sprinkling of black pepper.

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