Ingredients

Method

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.