Kumara Hash with Kikorangi and Bacon


2 medium Agria potatoes
2 medium kumara
15ml Mainland unsalted Butter
pinch nutmeg
salt & pepper
125g sugar
300ml water
100g streaky bacon (chopped and cooked until crisp)
250ml Anchor Sour Cream
15g Barker's Professional Spicy Eggplant Pickle
olive oil
15g Mainland unsalted Butter
150g Kapiti Kikorangi cheese (crumbled)
baby cress


Par cook the potatoes and kumara, skin on. Allow to cool and grate into a bowl. Add half on the melted butter, nutmeg, salt and pepper. Mix well.

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 salt and crispy bacon bits. Once hard roughly blitz to form a gold dust.

Blend together the sour cream and Barker’s Professional Pear & Fig Relish with a drizzle of olive oil. Leave to one 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 Kikoranagi and sprinkle with bacon praline. Serve left over sauce on the side for dipping.

NOTE: Kapiti Kikorangi can be substituted for Mainland Creamy Feta or Vintage Cheddar.

Recipe kindly provided by Anchor Food Professionals

Kumara Hash

Find more recipes...