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