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A 'cake' of bashed potatoes with bacon, spring onions & sour cream


  • Preheat oven to 180°C  fan forced (200°C normal).
  • Rub each potato in oil, season and wrap individually in kitchen foil. Then place them in a large baking tray and cook in the oven until tender. When cool enough to handle, remove the foil, place the potatoes in a large bowl and smash a little using a potato masher.
  • Heat a little oil in a heavy-bottomed pan and cook the bacon until tender and coloured, regularly stirring.
  • Then add the bacon and any cooking oil to the potatoes with the spring onions, a little salt and quite a bit of ground pepper. Mix well with a large spoon, mashing as you do so.
  • Transfer the potato mixture to a large gratin (or any ovenproof) dish. Push the top down and cook in the oven for about 30-40 mins until crisp, golden brown and bubbling.
  • Sprinkle sour cream over the top and serve as an accompaniment to anything!


  • 8 large potatoes, skin on, scrubbed well
  • olive oil
  • sea salt & freshly ground pepper
  • 2-3 bacon rashers, sliced
  • 3-4 spring (green) onions, finely sliced
  • sour cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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