Sweet Potato Hash with Bacon Praline and Blue Cheese
Recipes
1 min read
Ingredients
| 4 | Medium sweet potato | |
|---|---|---|
| 15 | gr | Anchor Unsalted Butter |
| pinch | Nutmeg | |
| Salt & pepper | ||
| 125 | gr | Sugar |
| 300 | ml | Water |
| 100 | gr | Streaky bacon (chopped and cooked until crisp) |
| 250 | ml | Anchor Cream Cheese |
| 15 | ml | Chutney or relish |
| Olive oil | ||
| 150 | gr | Mainland Blue Cheese or |
| 150 | gr | Mainland Crumbly Feta |
Method
- 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.
- 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.
- 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.
- 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.
- Blend together cream cheese and chutney or relish a drizzle of olive oil.
- Serve fried hash cakes with a spoonful of flavoured cream cheese, crumbled blue cheese or feta and a sprinkle of bacon praline.
