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

Ingredients

• 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. 

Method 

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
   crispy.
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.