Low Carb Brunch-style Mash with Kale, Pancetta & Baked Beans

Method

STEP 1

Place potatoes into a medium saucepan, cover with cold water, add salt, bring to the boil and simmer until the potatoes are tender.

STEP 2

Drain, return the potatoes to the warm pot, place over low heat and allow the potatoes to steam dry.

STEP 3

Mash potatoes thoroughly with a masher or pass through a mouli. Stir through milk and butter and season to taste with salt.

STEP 4

Meanwhile, heat a medium saucepan over medium heat. Add 2 tbsp olive oil and onion, sauté until softened, add garlic and paprika and cook until fragrant.

STEP 5

Add chopped tomato, season with salt & pepper and simmer for 10 minutes.

STEP 6

Add beans and cook for a further 5 minutes.

STEP 7

Meanwhile, coat the kale leaves in the remaining olive oil and place on a baking tray. Lay the pancetta on a second baking tray lined with baking paper. Bake in an oven preheated to 200C for 8 minutes or until both are crispy (the pancetta may take a little longer).

STEP 8

Serve mash with a ladle of baked beans, crispy kale and pancetta slices.