Kumara Hash with Kikorangi & Bacon
Recipes
1 min read
Ingredients
| 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.
Method
- 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.
- 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.
- Blend together sour cream and the pear and fig relish with a drizzle of olive oil and leave to the side.
- 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 a low to medium heat and flip when golden and crispy.
- 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.
