Bacon and ricotta loaf

Recipe from: 5/1/1998 12:00:00 AM
Ingredients 10
Servings 1
Minutes 20 min


Serving Change
  • 3
    medium potatoes, peeled, boiled and cooled
  • 250
    streaky bacon, sliced
  • 4
    spring onions, sliced
  • 10
    chopped garlic chives
  • 10
    chopped fresh rosemary
  • 3
    large eggs, beaten
  • 1
    ricotta cheese
  • 5
  • 10
    freshly ground black pepper
  • 9
    plum tomatoes, halved and roasted


20 min
Grate the potatoes into a large bowl and set aside. Fry the bacon for 5 minutes, then remove from the pan and add to the potatoes. Add the spring onions, chives, rosemary, eggs, ricotta and seasoning and mix well. Spoon mixture into a greased 30 x 10 cm loaf tin and bake in preheated oven for 50 minutes or until golden brown and firm. Allow to set for 10 minutes before slicing. Turn loaf out and cut into slices. Serve with roasted tomato halves. Serves: 6-8 Oven temperature: 180 ºC

Read more on: bake  |  pork

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.