Halve the Apache Potatoes, place into a pan of salted cold water, bring to the boil, simmer for 10-15 minutes until tender, drain, and set aside.
Heat a non-stick pan, cook the bacon rashers until crispy, place onto kitchen paper and set aside, break into crispy shards.
Using the same pan as you’ve just fried the bacon in, add the potatoes, fry for over a med heat for 2 mins, turn off the heat add the pesto and sun dried tomatoes, crush the potatoes if necessary.
Serve in a bowl, top with crispy bacon shards, garnish with freshly shaved/grated parmesan and basil leaves.
Preparation: 20 mins
Cooking: 10 mins
250g Albert Bartlett Apache Potatoes (Halved or Quartered)
4 Rashers Nitrate/Nitrite Free Streaky Bacon
50g Classic Pesto, (Nut Free Optional)
50g Sun Dried Tomato Wedges, Roughly Diced
Fresh Basil Leaves to garnish
Parmesan Shavings to garnish