Bacon and Sausage-Stuffed Potato Loaf
A loaf-tin bake of buttery mashed potato loaded with bacon, sausage and cheddar, finished with a crisp breadcrumb topping.
Ingredients
- 900g russet potatoes, peeled and cubed
- 225g bacon, chopped
- 225g breakfast or Italian sausage, crumbled
- 1 small onion, finely chopped
- 115g cheddar cheese, shredded
- 60g sour cream
- 30g butter
- 60ml milk
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped, to garnish
- 60g breadcrumbs, optional, for topping
Instructions
- Preheat the oven to 190°C (fan 170°C/gas mark 5) and grease a loaf tin.
- Put the potato chunks in a large pan of salted water, bring to the boil, and cook for 12-15 minutes until fork-tender. Drain well.
- Return the potatoes to the pan with the butter, sour cream and milk, and mash until smooth. Season with salt and pepper.
- Meanwhile, fry the bacon in a large skillet over medium heat for about 5 minutes until crisp.
- Add the sausage and onion to the same skillet and cook for 7-8 minutes, breaking the sausage up with a spoon, until browned and the onion has softened.
- Fold the bacon, sausage mixture and shredded cheddar into the mashed potato until well combined.
- Spoon the mixture into the prepared loaf tin, pressing down gently and levelling the top. Scatter over the breadcrumbs, if using.
- Bake for 20-25 minutes until golden brown on top.
- Let the loaf rest for 5-10 minutes, then turn out or slice directly from the tin. Scatter over the parsley and serve warm.