Bacon is great on its own or as a wonderful tasty addition to any meal. Here we have gathered a selection of delicious recipes for the lovers of bacon. Happy cooking!

Did you know?

The coveted Food Writers Guild Award was presented to O’Neill’s Foods for the consistent high quality and excellent value of their range of hand-crafted, dry-cured bacon and hams

Who said?

“The saying goes you ‘get what you put in’ and for that reason O’Neills Dry Cure Bacon Co. rashers cook beautifully and taste supreme. If you think a rasher is a rasher you haven’t tried O’Neills.” Robbie White, Head Chef, Monart Destination Spa

“So whether the O’Neill’s bacon is centre-stage on your breakfast plate, or whether it is a pivotal element that brings all the other flavours in your dinner dish into focus, it is a vital part of every creative kitchen. Good bacon is the cook’s best friend and, once you have tried O’Neill’s bacon, you will understand why it is the choice of the best cooks.” John and Sally McKenna’s Guide 2016

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Pasta Carbonara
  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4-6


  • 1 Tbsp olive oil or unsalted butter
  • 200g of Dry Cured bacon lardons or diced back rashers
  • 1-2 garlic cloves, minced, about 1 teaspoon (optional)
  • 3-4 whole eggs
  • 1 cup grated parmesan or pecorino cheese
  • Spaghetti or fettuccini pasta
  • Salt and black pepper to taste


1 Heat pasta water: Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.)

2 Sauté pancetta/bacon and garlic: While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.

3 Beat eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the cheese.

4 Cook pasta: Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.

5 Toss pasta with pancetta/bacon: When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Let it be dripping wet. Reserve some of the pasta water.

Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It’s the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, allowing the pasta to cool just enough so that it doesn’t make the eggs curdle when you mix them in. (That’s the tricky part.)

6 Add the beaten egg mixture: Add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out.

Serve at once with the rest of the parmesan and freshly ground black pepper.

If you want, sprinkle with a little fresh chopped parsley.

Caesar Salad

If you don’t have anchovies available, add a teaspoon of worcestershire sauce to the dressing.

  • Prep time: 30 minutes
  • Yield: Serves 6


  • 1/2 cup high quality extra virgin olive oil
  • 4 cloves fresh garlic, peeled, smashed, then minced
  • 1 baguette, preferably a day old, sliced thin
  • 1/4 cup freshly juiced lemon juice (plus more to taste)
  • 4 ounces Parmesan cheese, grated
  • 200g Dry Cured Bacon Lardons or back rashers diced
  • 1 teaspoon anchovy paste, or 1-2 anchovies, smashed and minced
  • 2 eggs
  • Freshly ground black pepper (1/4 teaspoon or to taste)
  • 1/2 teaspoon salt
  • Cos or Romaine lettuce


1 In a very large bowl, whisk together the olive oil and garlic. Let sit for half an hour.

2 While the oil is sitting, make the croutons. Spread the baguette slices out over a baking sheet lined with parchment paper. Brush or spray with olive oil or melted butter; or if you want garlicky croutons, dip pastry brush in the garlic infused oil you have sitting in step 1). Grill for a couple of minutes until the tops are lightly browned. (Note: do not walk away, these can easily go from browned to burnt.) Remove and let cool.

3 Sauté the lardons/bacon cooking slowly until crispy. Let cool

4 Add anchovies and eggs to the oil garlic mixture. Whisk until creamy. Add salt and pepper and 1/4 cup of lemon juice. Whisk in half of the Parmesan cheese. Taste, add more lemon juice to taste. The lemon should give an edge to the dressing, but not overwhelm it.

5 Using your hands, tear up lettuce. Add to the oil mixture and toss until coated. Add the bacon. Add the rest of the Parmesan cheese, toss.

6Coarsely chop the toasted bread and add to the salad. Toss. Serve immediately.

  • Prep time: 20 minutes
  • Yield: Serves 4 (depending on size of pancake)


200g plain flour

30 g caster sugar

4 eggs

400ml milk

Butter for frying


200g O’Neills Dry Cured Streaky bacon

Maple Syrup

Strawberries & icing sugar (optional)


Sieve Flour into large mixing bowl

Crack in the 4 eggs and beat in with wooden spoon until you have smooth paste

Stir in the sugar

Slowly add milk in stages until all used

Leave to rest (half hour if time available)

Meanwhile grill the streaky bacon – cooking slowly until slighty crispy. Keep warm

Heat pancake pan on high then reduce heat to medium

Wipe a knob of butter across pan or spray oil

Pour in small ladle of batter and cook for a minute on each side until golden brown.

Turn out on to a warm plate, drizzle with maple syrup and add streaky

Garnish with a few strawberries and dust with icing sugar if desired

Pasta & Bacon Lardon salad RecipeThis pasta salad is super quick to prepare, will be a big hit with the entire family and who knows the little ones may even eat their greens!

Serves 4




  • 1 x 150g pack of O’Neills Dry Cured Bacon Lardons or approx 4 dry cured rashers or 6 streaky rashers chopped up.
  • 1 head of broccoli cut into florets (Irish if possible)
  • A dozen cherry tomatoes halved
  • 100g of pine nuts toasted
  • 300g of pasta of your choice (Orecchiete pictured, penne and fusilli are great too)
  • Olive oil
  • Fresh Parmesan
  • Fresh basil (optional)


  1. Cook your pasta in salted boiling water.  3 mins before this is finished add your broccoli florets and cook with the pasta for the last few mins.
  2. Drain your pasta and broccoli and blanch both in cold water.
  3. Pan fry your O’Neills Dry Cured Bacon Lardons at a high temperature in a little oil for 4 to 6 minutes turning frequently until fully cooked.
  4. Dress the pasta, tomatoes, broccoli and bacon with olive oil and mix in a large salad bowl.  Finish with the toasted pine nuts, Parmesan shavings and basil and let everyone help themselves!

Spanish Tortilla with Bacon

This works both hot and cold and for lunch or dinner.   So if you make this for dinner who knows you may be lucky enough to have some left over for lunch the next day, but I wouldn’t bet on it!


  • 1 x 150g pack of O’Neills Dry Cured Bacon Lardons or approx 4 dry cured rashers or 6 streaky rashers chopped up.
  • 6 eggs
  • 1 onion chopped
  • 350g of peeled and chopped potatoe
  • Grated cheese is optional
  • Olive oil
  • Seasoning


  1. Heat the oil in a non-stick frying pan, add the chopped onions and potatoes and fry for about 8 minutes, turning frequently until tender. While cooking beat the eggs in a large bowl with plenty of freshly ground pepper (cheese can be added here if desired). 
  2. Next add the bacon and fry for a further 4 -5 mins
  3. Reserve most of the excess oil, leaving a little in the pan. Pour in the eggs and mix among the potatoe and onion mixture so its well covered and leave to cook undisturbed on a low heat for 8 minutes until the bottom is set.
  4. Then flip the tortilla, ensuring the pan is oiled again if required, and cook on the reverse side for a further 6 minutes.
  5. Once cooked remove to a large serving plate and cut into slices.  This can be served hot or cold and is lovely with a fresh green salad.

 -Ham-Hock-Pea-Soup RecipeDonal prepared this using O’Neills Dry Cure Bacon Co. Bacon.

1 ham hock
50g butter
1 medium onion, finely chopped
1kg frozen peas
600ml vegetable stock
a few sprigs of mint, roughly chopped
sea salt and ground black pepper
crusty bread, to serve




Place the ham hock in a large pan, then cover with cold water and bring to the boil. Skim off any impurities that rise to the surface. Reduce the heat and simmer for about 45 minutes or until the meat pulls away from the bone. Remove from the heat and leave to cool in the liquid. Once the ham hock has cooled down, remove the meat and reserve 600ml of the cooking liquid. Clean the pan and then use to melt the butter. Add the onion and sauté until softened but not coloured. Add in the peas, stock and the ham liquid and stir well to combine. Bring to the boil and then reduce the heat to a simmer. Cook the peas for 5-10 minutes until soft and then remove 2 ladles of the peas into a bowl. Using a stick blender blitz the remaining peas in the pan. When the soup is almost smooth, add in the mint and continue to blitz until smooth. Return the whole peas back in to the soup. Add more stock if the soup is too thick.

Remove the skin from the ham hock, cut up the meat and add this to the soup, then allow to warm through. Ladle into bowls and serve with some crusty bread.

Pumpkin-Soup RecipeIngredients
1 pumpkin
2-3 red peppers (sweet Ramiro if you can)
200g O’Neills Dry Cure Bacon, diced
1 onion, chopped
2-3 cloves garlic, crushed
2-3 carrots, diced
Sunflower or rapeseed oil
Black pepper
Chicken Stock (approx 1 ½ pint)


Chop the pumpkin into chunks (no need to peel).
Put onto a roasting tray, splash with oil and a generous sprinkle of black pepper.
Roast in oven for about 20 mins then add in the red pepper chunks.
Return to oven until the pumpkin is soft (about another 15 mins)
Meanwhile, add a splash of oil to your saucepan and sweat off onion, garlic and bacon. Add in diced carrots. Leave on low heat.
Remove your pumpkin from oven and simply peel off the skin. Add chopped pumpkin and red peppers to saucepan.
Add in chicken stock, bring to the boil then simmer for another 15 minutes.
Liquidise with a hand blender or potato masher if preferred.
Season to taste. Cream can be added if desired.

Of course source all your ingredients locally where possible.

(Serves 4 – 6)
800g diced stewing beef
250g O’Neills Dry Cure Bacon (rashers chopped or lardons)
2 onions, diced
3 garlic cloves, finely chopped
1 celery stick, finely diced
1 tbsp tomato purée
1 tbsp seasoned flour
1 tbsp cornflour
1 tsp of mixed dried herbs
500ml red wine
150ml beef stock
2 carrots, sliced
8 mushrooms, sliced
Olive oil


1. Heat oil in a heavy pan and add in the bacon lardons. Cook until coloured and then transfer to a large casserole dish.
2. Next, cook the onion, garlic & celery in pan until soft and translucent. Add in tomato purée and cook for a minute before removing to the casserole dish.
Brown the beef in batches on the oiled pan and then transfer each batch to the casserole dish.
3 Mix meat, lardons & vegetables together and sprinkle in seasoned flour and herbs.
4. De-glaze the pan by pouring in the wine and stock and bring to the boil ensuring to scrape up any tasty bits from the pan. Boil for a couple of
minutes and then pour into casserole. Add in the carrots & mushrooms.
5. Cover casserole dish and bake in oven at 160° C for about 2 hours, until meat is very tender.
6. At the end of cooking add blended cornflour to thicken up the sauce.

Serve with mashed potatoes.

by Eugene O’Callaghan, Executive Chef, Kelly’s Resort Hotel & Spa, Rosslare.


2 Eggs

2 Cups Plain Flour

1 tsp Baking Powder

Half Cup Sugar

Half Cup Melted Butter

1 & a Half Cup Milk

1 tsp Vanilla Extract

O’Neills Dry Cure Rashers

Maple Syrup

Toasted Peacans & Almonds


Sift together the flour, baking powder and sugar. Add the egg, melted butter, milk and vanilla extract and beat until smooth.

Heat a frying pan and lightly grease. Ladle the pancake batter into the pan and cook until golden

Serve hot with our Dry Cure Rashers, a drizzle of maple syrup and toasted pecans and almonds

Created by Rocky, Cafe D’lush @Wexford Arts Centre

We have teamed up with award winning blogger Jolene Cox and are delighted to present the first of many yummy, family dishes which Jolene has created using our award winning bacon.

First up is the O’Neills Sausage & Garlic Potato Tray Bake. This is such a handy midweeker, you whack it all on one tray, stick it in the oven and in 40 minutes a succulent sausage supper is on the table. With only one tray to wash up!



12 O’Neill’s pork sausages

2 tbsp. rapeseed oil

1 tablespoon honey

4 garlic cloves (peeled / bruised)

1 pink large pink lady apple

2 medium red onions, sliced into wedges

2 carrots (peeled and sliced into sticks)

1 tbsp. chopped fresh rosemary and parsley

500g baby new potatoes, (microwave in the bag ones) halved

Salt and freshly ground black pepper



Preheat oven to 180c fan gas mark 4

(You will need a large baking tray, lined with greaseproof paper)

Microwave the baby potatoes according to the packet

Prepare your vegetables by peeling the onions and carrots,

Slice the onions into wedges, and the carrots into 4 centimetre sticks

Core and wedge your pink lady apple also

With the back of your knife bruise each garlic clove leaving the skin on

Slice the microwaved baby potatoes into halves and arrange on the baking tray with the garlic, vegetables and apple

Add your O’Neill’s sausages to the tray making sure they are scattered and not covered by any vegetables or apple

Drizzle with oil and honey and sprinkle with chopped fresh rosemary and parsley

Season with a little salt and pepper and oven bake for 35 to 45 minutes until your sausages are golden brown and vegetables are cooked through.

Squeeze a little roasted garlic over the potatoes to finish

Serve with a simple leafy salad

Pot Bellied Pig Brioche French Toast

3 thick slices of good Brioche bread (we use Firehouse Bakery)

2 Eggs, beaten

Splash of milk

1 tsp Vanilla Essence

6 slices of O’Neills Dry Cure Streaky Bacon

Raspberries, blueberries and lemon balm to garnish

Seasonal Berry Compote

500g of mixed seasonal berries

100g light brown sugar (may need more depending on the sweetness of the berries)

1 Orange (rind and juice)

Vanilla pod

Cinnamon stick

Candied Walnuts

50g brown sugar

150 raw walnuts, halved

Pinch Maldron salt



Pop all of the ingredients into a pot and slowly simmer for 30 minutes. You want some of the fruit to still have its firmness so ensure not to boil.

Candied Walnuts:

Put the brown sugar in a pan on a very low heat, allow it to slowly dissolve and become syrup like. Whilst your waiting for this (but keeping an eye on it and stirring often) put the walnuts in the oven at 150 degrees, once they start coming away from their shells they’re almost ready. Don’t let them colour too much as they’ll become bitter.  Once both are ready mix the walnuts into the sugar distributing it all quickly and evenly before it hardens then sprinkle with the Maldron salt before letting them sit in a cool, dry place.

French Toast

Preheat your oven to 180 degrees. Mix your egg, milk and vanilla with a whisk in a bowl. Cut the brioche in to 1 inch thick slices and dip into your mix. Allow it to get a good coating but not too much that it’s soggy and breaking up. Allow your griddle pan to become medium hot and place your brioche onto it. Cook until nicely golden and flip it over to do the same. Pop it in the oven for 10 or so minutes just to ensure that it’s cooked thoroughly. Whilst this is in the oven, heat your pan to hot and pop on your O’Neills Dry Cure Streaky Bacon, cook to your liking.

To serve

Use a brush or a spoon to do a swish of compote across your plate, add the fresh berries, walnuts and lemon along the swish to decorate. Cut the three slices of brioche in half and use 3 halves per person, stack them up along with your bacon and drizzle over the delicious maple syrup. Eat, then lick the plate!

This is very popular in Sugar and Spice and is on the lunch menu most weeks.



8 large eggs

Splash of cream

1 medium onion (diced)

1 large carrot (grated)

1 large courgette (grated)

I red pepper (diced)

2 medium potatoes (cooked)

50g parmesan

2 tablespoon olive oil

150g O’Neills Dry Cure Ham (cooked)

Salt and white pepper



Cook the potatoes and let cool. Cut them into cubes.

Saute the onion in olive oil for 5 mins. Add the carrot, courgette and pepper and set aside.

Whisk together the eggs and cream.

Prepare an 8 inch circle or square ovenproof dish. Cover with greaseproof paper.

Add all the vegetables to dish along with the ham spreading evenly. Give eggs and cream one last whisk and pour over the veg and ham. You might need to use a spoon to stir the veg and ham evenly around dish.

Pop in a 220° C oven for around 20-25 mins.

Remove from oven and let cool slightly. Serve with a leafy green salad and enjoy!

We have teamed up again with Jolene from One Yummy Mummy and she has created this summer inspired dish using our Dry Cured Bacon Joint.

We recommend that you bake our bacon rather than boiling – it ensures maximum flavour is retained.

For this recipe Jolene used her slow cooker and finished it off by brushing the fat with sticky barbecue glaze and letting it bubble and caramelise under the grill for a minute or two.

This recipe is nothing short of perfection, served with baked new potatoes and your favourite summer salads.


1:  800g dried cured bacon joint

Barbeque Glaze

2 tablespoons of honey

2 tablespoons of tomato ketchup

2 tablespoons of soy sauce

1 teaspoon of smoked paprika


Preheat oven to 180c fan Gas mark 4

To oven cook, place Bacon Joint wrapped loosely in a greaseproof paper parcel, place in the oven and let it bake.

When baking in the oven it’s recommended you cook the joint for 20 minutes per pound (450g).

I used my slow cooker for this recipe, cooking on low for 4 hours with no added liquid, (it was so juicy!)

Meanwhile, make your glaze by mixing honey, ketchup soy sauce and smoked paprika in a small bowl

When your joint is cooked brush the fat with the sticky barbeque glaze and place under the grill for a few minutes until bubbling and caramelized.

Serve with baked new potatoes and your favourite summer salads.

The following recipe is the Gym Trition Whole Food Breakfast. Light and fluffy free-range scrambled eggs are served with slow roast plum tomatoes and finished with our Dry Cure Bacon. A really tasty dish that will set you up for the day!



2 Free Range Eggs – whisked and seasoned

1 Plum Tomato

Sprig Fresh Thyme

Olive Oil

2 Slices of O’Neills Dry Cure Bacon

Pork Patty (optional)



Heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the thyme, drizzle over olive oil, add some cracked black pepper and roast for 2 hrs. Remove and set aside to cool.

Whisk the eggs and season. Scramble on a low heat until creamy and season to taste.

Grill the O’Neills Dry Cure Bacon until crisp and assemble the dish. You can add a homemade pork patty to increase the protein content. Sit down and enjoy!

This recipe is a great way to prepare our Ham Fillet – enjoy on it’s own, as part of your Christmas dinner or added to risottos, quiches or pasta dishes. If you find yourself stuck for time, our friends in Wexford Home Preserves have a great glaze which is the perfect little luxurious cheat.

Equipment: roasting tray, heavy based saucepan.

Cook time:

Serves: 4

For the Ham Fillet

2kg O’Neills Ham Fillet

2.5 litres cola

1 carrot, roughly chopped

1 onion, roughly chopped

2 celery sticks, roughly chopped

1 cinnamon stick

2 star anise

2 bay leaves


For the glaze:

2 tbsp treacle

2 tbsp light brown sugar

1 tbsp dijon mustard

Sea salt and freshly ground black pepper


Place the O’Neills Ham Fillet in a large heavy based saucepan and cover with the cola. Add the carrot, onion, celery, cinnamon stick, star anise and bay leaves. Bring to the boil, reduce the heat and simmer for 2 hours until tender.


Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in to create thin strips. Gently pour over the glaze to cover the entire piece.


Bake in the preheated oven for 20-25 minutes, spooning back over the sauce occasionally throughout until the fat is crispy and ham is well coated in the glaze. Serve to the table with your favourite roast vegetables, mashed potato and gravy or use as part of other dishes.

These tasty Chilli Bacon Baked Beans are super easy to create. You can serve in a Baked Potato or for an even quicker supper, simply griddle sourdough. Cook time is an hour from start to finish and this recipe serves 4.


Equipment: medium saucepan


For the baked potato:

4 large rooster potatoes

2 tsp olive oil


For the baked beans:

2tbsp olive oil

1 sprig rosemary

150g O’Neills Dry Cured Bacon Lardons

1 onion, finely chopped

2 garlic cloves, minced

¼ tsp cayenne pepper

1 x 400g tin mixed beans, drained and rinsed

125ml O’Neills Bacon Jam

Dash Worcestershire sauce

1 x 400g tin finely chopped tomatoes

Small handful parsley, roughly chopped

Sea salt and freshly ground black pepper


Preheat the oven to 180°C/350°F/Gas Mark 4.

Place the potatoes on a roasting tray, drizzle the oil onto the potatoes and using your hands coat the outside in the oil. Pop them into the oven to bake for 1 hour.

20 minutes before the baked potatoes are cooked it’s time to get going on the baked beans. Heat the oil in a large skillet over a low to medium heat. Once hot, add the rosemary and swirl around in the oil until fragrant, taking care as it may spit. Add the O’Neills Dry Cured Lardons to the pan and fry for 3-4 minutes until golden and crisp, add the onion and garlic to this and sauté for 4-5 minutes. Next stir through the caraway seeds and cayenne. Coat the onion in these.

Pour the beans, O’Neills Bacon Jam, Worcestershire sauce, 100ml water  and chopped tomatoes into the pan. Leave to simmer for 10-12 minutes until the sauce has slightly reduced, stirring regularly. Season to taste.

Place a potato on each serving plate, criss cross the top with a knife and press to open apart. Divide the beans between each one and garnish with the parsley.

This tray bake is perfect for feeding a crowd. You can add or take out bits as you please and smashing the potatoes a little will help them become crispy and golden, the salt helps with this too.

Equipment: roasting tray

Cook time: 25 minutes

Serves: 4


500g baby potatoes, cooked

4 O’Neills Sausages

100g O’Neills Black Pudding, sliced

100g White Pudding, sliced

4 slices O’Neills Dry Cured Streaky Rashers

125g cherry tomatoes on the vine

4 free range eggs

50g mature cheddar

4 slices sourdough, to serve

Sea salt and freshly ground black pepper


Preheat the oven to 180°C/350°F/Gas Mark 4.


Place the potatoes on the tray, gently smash with the back of a spoon and add to the roasting tray along with the sausages and pudding. Drizzle with oil and salt. Cook for 15 minutes turning halfway through.


Next, add the O’Neills Dry Cure Streaky Rashers and tomatoes to the tray and return to the oven for 10 minutes.


Make 4 gaps and crack an egg into each. Sprinkle over the cheese and return to the oven and bake for 5 mins or until the egg white is set but the yolks are still runny.

Bring to the table and serve immediately with sourdough toast, delish!

This is a quick midweek meal which uses up store cupboard ingredients and any leftover ham (it also works really well with our Lardons). This is all about using leftovers so feel free to replace the peas with spinach, chicken stock for vegetable if preferred, parmesan for cheddar  – you name it.

Equipment: sauté pan

Serves: 4


3 tbsp olive oil

500g wild mushrooms, halved or sliced if large

50g butter

1 onion, finely chopped

2 garlic cloves, crushed

200g risotto rice

2 sprigs thyme

150ml white wine

1 litre hot chicken stock

200g leftover O’Neills Ham, shredded or use O’Neills Dry Cure Lardons

50g parmesan, finely grated

200g frozen peas

Sea salt and freshly ground black pepper


Heat 2 tablespoons of the oil in a large sauté pan over a medium to high heat, toss the mushrooms in this for 4-5 minutes until golden and cooked. Set aside.


Add half the butter to the pan along with the remaining tablespoon of oil and once the butter has melted add the onion and garlic, cook until softened but not browned.


Stir the rice into the onions to coat, along with thyme.


Pour the wine into the pan and simmer for 2-3 minutes until it has all been absorbed. Add a cup of chicken stock at a time until fully absorbed and repeat until all the stock has been used up. This will take about 15-20 minutes over a gentle heat. You don’t want it to simmer to rapidly or the stock with evaporate before it gets a chance to be soaked up.


Remove the thyme from the pan. Fold half the mushrooms and parmesan into the rice along with the remaining butter and peas. Allow the peas and mushrooms to heat through. Taste and check seasoning. You may need to add more stock to adjust the texture of the risotto just before you serve. Divide between the serving bowls, top with the leftover ham, remaining mushrooms and parmesan.

There is nothing like a Full Irish but if you are looking for a change than this recipe is for you.

Inspired by Dishooms breakfast naan, we are switching it up to use our homemade bacon jam and flatbreads. The tamarind and spices which infuse the jam work really well with the coriander seeds in the flatbread – delicious!


For the flatbread:

Large handful coriander, finely chopped

1 egg

1 tsp coriander seeds, crushed

1 green chilli, finely chopped

75g natural yogurt

150g self-raising flour


To serve:

4 slices O’Neills Dry Cured Rashers

100g cream cheese

2 tbsp O’Neills Bacon Jam

½ cucumber, seeds removed and thinly sliced


Preheat a grill to high and place the O’Neills Dry Cured Rashers under the grill for 3-4 minutes each side until golden, crisp and cooked through. While the bacon is cooking prepare your flatbreads.


Combine half the coriander with the rest of the flatbread ingredients in a medium sized bowl. Heat a griddle pan over a medium heat. Lightly dust a surface in flour and gently knead into a round. Divide in quarters and then shape each quarter into a round. Dusting each piece with  a little flour as you go, roll to create a round thin piece approximately 15cm each. Add one to the pan at a time and griddle for a minute each side until slightly risen and with golden griddle marks each side.


To serve, divide the flatbreads between the plates. Top each with a dollop cream cheese. Swirl through the bacon jam. Next add the cooked bacon, cucumber and sprinkle over the remaining coriander leaves.

This is the ultimate comfort food which is easy to make, uses up leftover mash and is guaranteed to be a hit with family and friends. If you don’t have Bacon Steaks then substitute with slices of a Bacon Joint, Ham or our Dry Cured Rashers. To add a little extra indulgence you could add a little crumbled, cooked, black or white pudding to the potato cakes.


Serves: 2


For the potato cakes:

500g Leftover Mashed potato

1 egg yolk

50g self-raising flour

small handful parsley, chopped

2 tbsp olive oil

Sea salt and freshly ground black pepper


For the wilted cabbage:

½ small head savoy cabbage

50g butter


To serve:

4 O’Neills Dry Cured Bacon Steaks

Small handful parsley, finely chopped

Sea salt and freshly ground black pepper


If the mash has been refrigerated simply heat a little to soften. Add it to a large bowl along with the egg, flour and parsley. Season and mix well until evenly incorporated. Divide into four and shape into 4 patties.

Heat a large non-stick pan over a low medium heat. Add the oil along with the potato cakes. Fry for 3-4 minutes until golden, flip and repeat until heated through. Set aside and keep warm.

Add the O’Neills Dry Cured Bacon Steaks to the pan. Any oil leftover in the pan and the fat from the rind should be enough to coat the outside of the bacon and cook it. Fry for 3-4 minutes each side until golden and cooked through. Remove from the pan and set aside.

Increase the heat and add the butter to the pan, allow to melt and once melted and bubbling add the cabbage, season well. Tossing the pan to coat the cabbage in the melted butter. It will wilt almost instantly.

Serve the potato cakes on plates with a little of the buttered cabbage, bacon steaks and sprinkle over some black pepper and parsley.