Warren Elwin digs up some new-season potatoes.
|1 tsp||Ground cardamom|
|1 tsp||Mustard seeds|
|1 Tbsp||Olive oil|
|1||Onion, finely sliced|
|3 rashers||Bacon, cut into thin strips|
|7||New potatoes, cooked (Main)|
|1 handful||Chopped fresh coriander, or parsely|
|1 serving||Lemon, zest|
|1||Egg, poached or fried|
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- Lightly crush cardamom, cumin, fennel and mustard seeds. In a frying pan heat olive oil and fry seeds until fragrant and coloured. Add onion and bacon and fry until the onion has softened and caramelised. Place in a bowl.
- Press potatoes through a sieve into the bowl. Discard the skins. Add butter, some flaky sea salt and fresh black pepper, chopped coriander (or parsley), and a little lemon zest. Mix together well.
- To serve, heat the potato mixture in a pot until hot and serve as a mash. Alternatively, fry the mixture in a frying pan, turning frequently, to colour and crisp and serve as a hash with a poached or fried egg on top.