Featured Recipe
Sweet Potato Hash with Bacon Praline and Blue Cheese
- 4 medium Sweet potatoes
- 15g Anchor Unsalted Butter
- Pinch of nutmeg
- Salt and pepper
- 125g Sugar
- 300ml Water
- 100g Streaky bacon (chopped and cooked until crisp)
- 250ml Anchor Cream Cheese
- 15ml chutney or relish
- Olive oil
- 150g Mainland Blue Cheese or
- 150g Mainland Crumbly Feta
You will need:
1.
To make the Hash mixture – par-cook sweet potato, skin on, allow to cool and grate into a bowl, add half of the melted butter, nutmeg, salt and pepper and mix well
2.
Heat a heavy-based pan and add a little olive oil and a little butter, take small handfuls of the hash and form patties
3.
Pan fry on a low to medium heat and flip when golden and crispy
4.
For the praline, add the sugar and water to a pan on a medium heat, whilst waiting for the caramel, line a tray with baking paper
5.
Pour the caramel over the tray and sprinkle with and crispy bacon bits, allow to cool and harden – roughly blitz or chop to form gold dust
6.
Blend together cream cheese and chutney or relish a drizzle of olive oil
7.
Serve fried hash cakes with a spoonful of flavoured cream cheese, crumbled blue cheese or feta and a sprinkle of bacon praline