This delicious combo of cheese, relish and bacon is sure to be a winner.


  • 2 medium Agria potato
  • 2 x medium Kumara
  • 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 Barker’s Professionl Pear and Fig Relish
  • Olive oil
  • 150g Kapiti Kikorangi (crumbled)
  • Baby cress

Kapiti Kikorangi can be substitued for Mainland Creamy Feta or Mainland Vintage Cheddar.



  1. Par cook potatoes and kumara skin on, allow to cool and
    grate into a bowl, add half of the melted butter, nutmeg, salt
    and pepper and mix well.
  2. For the praline, add the sugar, water to a pan on a medium
    heat. Whilst 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.
  3. Blend together sour cream and the pear and fig relish with
    a drizzle of olive oil and leave to the side.
  4. Heat a heavy based pan and add a little olive oil and a little
    butter, take small handfuls of the hash and form patties.
  5. Pan fry on a low to medium heat and flip when golden and
  6. Serve with a spoonful of the flavoured sour cream, crumbled
    Kikorangi and sprinkle with bacon praline, serve left over sauce
    on the side for dipping.


The Result