Prep Time


Cook Time





  • 2 medium potatoes
  • 2 x medium sweet potatoes
  • 1 tbsp Anchor Unsalted Butter (melted)
  • Pinch nutmeg
  • Salt and pepper
  • 4 ½ oz Sugar
  • 10 oz Water
  • 3 ½ oz Streaky bacon (chopped and cooked until crisp)
  • 8 ½ oz Sour cream
  • 1 tsp Pear and Fig Relish
  • Olive oil
  • 5 ½ oz Kāpiti Kikorangi Blue Cheese (crumbled)
  • Baby Cress


  • 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 Kāpiti Kirorangi Blue Cheese and bacon bits.