Kumara Hash with Kikorangi & Bacon


Aug 22, 2023

1 min read

2   Medium Agria potato
2   Medium Kumara
15 ml Mainland unsalted butter (melted)
  pinch Nutmeg
    Salt & pepper
125 gr Sugar
300 ml Water
100 gr Streaky bacon (chopped and cooked until crisp)
250 ml Anchor Sour Cream
15 ml Barker’s Professionl Pear and Fig Relish
    Olive oil
150 gr 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 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.
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