Blue cheeses work exceptionally well here, in which case I would omit the cumin. Fold small pieces of cheese, a good 150g, through the hot potato when it is mashed. Sprouts are best quartered, shredded or separated into individual leaves. Kale is just one of the suitable brassicas: Brussels sprouts, savoy cabbage or purple kale will all work well. Some floury Maris Pipers will be good here instead of the sweet potato, or use half potato and half celeriac. Toast the cumin seeds and chilli flakes in a dry frying pan, using no oil or butter, watching very carefully, as they will burn in a heartbeat. The exceptionally soft flesh will collapse if cooked in water and produce a soggy mash.

The trickĪ steamer basket or a colander, balanced over a pan of boiling water, is probably a more successful way of cooking sweet potato than boiling it. Pile into a dish, top with a few knobs of butter and bake for about 25 minutes until lightly crisped on the top. In the same soup pot, cook bacon over medium heat until crisp drain all but 2 tablespoons of the bacon drippings. Cook 5 to 7 minutes, or until tender drain in a colander and allow potatoes to sit in the colander. Drain and roughly chop.įold the kale into the sweet potato. What to Do Place potatoes in a soup pot and add enough water to cover. Cook the kale for a minute or two in a saucepan with about 1cm of water, covered by a lid. Remove the tough stalks from 150g of kale (you need 100g trimmed weight). Lift the sweet potatoes out, tip them into a bowl (or the saucepan emptied of its water) and mash them thoroughly with a good 50g of butter, some salt and a grinding of black pepper, and the toasted cumin, chilli and paprika. Remove and mix them with ½ tsp of sweet, mild, ground paprika. After another 5-6 minutes, both sides should have a nice golden brown crispiness to them.In a dry frying pan, toast ½ tsp of cumin seed and ½ tsp of chilli flakes.After about 5-6 minutes, flip carefully.Form your potatoes into patties, and lay on the pan.

Heat a large heavy bottomed (I’m using cast iron) pan, and melt some butter in it.

Mix together all of your veggies and potatoes in a large bowl.I’m using 4 raw shaved brussels sprouts ( method to shave the sprouts here), but diced onion, shredded carrot, or shredded broccoli work well too. You can also use regular potatoes if you prefer) Mashed Sweet Potato leftovers (or you could make them the night before, and stash them in the fridge to give them that leftover feel.But tonight, we are pairing it with Pastrami Scotch Eggs (a more traditional Scotch Eggs recipe will be coming at some point) This would go very well with bacon and eggs as a brunch, baked ham, or grilled steak/pork/chicken.

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