![](admin/recipeuploads/1704369881.jpg)
Ingredients
- Melted butter, for greasing and brushing
- 1kg sebago (brushed) potatoes, peeled, cut into 4cm chunks
- 100g streaky bacon
- 30g butter, chopped
- 2 eggs, lightly whisked
- 80g (1 cup) grated cheddar
Description
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Step 1
Preheat oven to 200°C/180°C fan forced. Brush a 6-hole (3/4 cup) muffin pan with melted butter. Line bases with small rounds of baking paper.
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Step 2
Place potato in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat. Cook for 15 minutes or until very tender.
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Step 3
Drain potato, then return to the pan. Cook, shaking the pan, over high heat for 1 minute or until the liquid has evaporated. Remove from heat. Mash until smooth.
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Step 4
Meanwhile, cook the bacon in a non-stick frying pan over medium heat for 2 minutes each side or until golden brown. Set aside to cool, then finely chop.
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Step 5
Add the bacon, chopped butter, egg and cheese to the potato, and fold to combine. Season. Divide mixture evenly between prepared muffin pan holes, pressing gently into the holes. Use a fork to rough up the surface, then lightly brush the tops with melted butter. Bake for 30 minutes or until golden brown.
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Step 6
Stand cakes in the muffin pan for 10 minutes to cool and firm up slightly. Run a knife around the edge of each to loosen, then gently prise out. Serve warm.