If you have leftover roast kumara or potatoes then use these in place of the boiled kumara. You can also swap the leftover roast pork for whatever meat you have on hand: lamb, ham, turkey or chicken all work well.
|600 g||Kumara (Main)|
|3 Tbsp||Olive oil|
|300 g||Rindless bacon|
|1 cup||Pork (Main)|
|1 to taste||Salt & freshly ground pepper|
|1 to serve||Chutney|
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- Cook kumara (peeled and cut into chunks) in boiling, salted water until just tender. Drain well and set aside.
- Heat oil in a non-stick frying pan, add chopped bacon and leftover roast pork (use any left over roasted meat such as pork, lamb, ham or turkey) and fry for five minutes or until golden brown and crisp. Remove to one side.
- Add kumara to the pan and fry until golden brown all over. Return bacon and pork to the pan, then toss through chopped spring onion. Season well with salt and pepper and serve with chutney on the side.