Steps
- Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Add 4 chopped bacon slices and cook until beginning to brown.
- Add 1 finely sliced onion and 1 chopped garlic clove, then 15 sliced cooked Brussels sprouts. Cook the bacon and vegetables for 5-6 minutes in total, until lightly golden.
- Mix in 400g of cold crushed boiled potatoes and press into an even layer covering the pan. Cook until the underside is well browned.
- Turn and brown the other side, allowing crisp patches to form. Cut into wedges.