Sweet Potato Hash with bacon praline and blue cheese

A great way to use up par-cooked sweet potato!


To make the hash mixture, par-cook kumara skin on, allow to cool and grate into a bowl. Add half of the melted butter, nutmeg, salt and pepper and mix well.

Heat a heavy-based pan and add a little olive oil and a little butter, take small handfuls of the hash and form patties.

Pan-fry on low to medium heat and flip when golden and crispy.

For the praline, add the sugar and water to a pan on medium heat. While waiting for the caramel, line a tray with baking paper. Pour the caramel over the tray and sprinkle with salt and crispy bacon bits. Once hard, roughly blitz to form a gold dust.

Blend together sour cream and the relish with a drizzle of olive oil. 

Serve with a spoonful of the flavoured sour cream, crumbled blue cheese or feta and sprinkle with bacon praline. Serve leftover sauce on the side for dipping.


  • 4 medium sweet potatoes
  • 15ml Mainland Unsalted Butter, melted
  • Pinch nutmeg
  • Salt and pepper
  • 125g sugar
  • 300ml water
  • 100g streaky bacon (chopped and cooked until crisp)
  • 250ml Anchor Sour Cream
  • 15 ml fruit relish
  • Olive oil 
  • 150g Mainland Special Reserve Blue Cheese Rinds or Mainland Feta, crumbled
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