A close-up of a black bowl filled with a hearty salad featuring yellow corn, diced potatoes, crispy bacon, and green lettuce. A smaller white bowl with a serving of the same salad is placed beside it, with a fork resting inside.

Potato, Cabbage, Corn Pan Fry with Bacon

Serving Time icon
Portions : 4
Clock icon
Total Time : 20 mins

Made With

A green and yellow can of Green Giant sweetcorn, labelled Original Naturally Sweet. The can features an illustration of a giant figure made of leaves, promoting its health benefits. The text highlights it as one of your five-a-day servings, with corn images on the side.
Original

Ingredients

  • 340g can Green Giant Sweet Corn, drained
  • 350g small new potatoes
  • 1/2 medium Savoy cabbage (200g)
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 6 rashers thick cut lean back bacon(approx 240g)
  • 1 tbsp Worcestershire sauce (optional)
Equipment
  • Saucepan with steamer
  • Large non-stick frying pan

A simple, inexpensive and delicious recipe that will appeal to everyone in the family.

Preparation

  1. Cut the potatoes in half or quarters depending on their size to make 3 cm chunks. Put into a pan with lightly salted water and boil for 3 minutes. Shred the cabbage, place in a steamer then place on top of the potatoes and cook for a further 4 minutes.
  2. Meanwhile heat the oil in the frying pan, add the onion and bacon and cook for 5 minutes over a medium high heat, turning them to cook evenly.
  3. Drain the potatoes and add to the frying pan and cook for a further 5 minutes until all the ingredients are turning golden.
  4. Finally add the cabbage, drained sweet corn and Worcestershire sauce (if using) and cook for 2 minutes to heat through. Season with black pepper if needed.