- 4 large (about 800g) cooked all-purpose or floury potatoes
- 2 hard-boiled eggs, peeled, roughly chopped
- 2 rashers (about 100g) lean bacon
- 1 medium onion
- 2 tablespoons olive or canola oil
- 1/4 cup flour
- 1 teaspoon mustard powder
- salt, pinch
- 2 cups trim milk
- 1/2 cup grated tasty cheddar cheese
- 2 slices wholemeal bread, torn
- 1 tablespoon olive or canola oil
Total fat 15g
Saturated fat 5g
Dietary fibre 3g
- Preheat oven to 180°C. Slice cooked potatoes into a shallow, non-stick sprayed baking dish. Add eggs.
- Cut bacon crossways in 1cm slices. Quarter and slice onion. Heat the first measure of oil in a large pot or deep frying pan. Add onion and bacon and cook until onion is transparent. Stir in flour, mustard powder and salt. Cook for 1 more minute, stirring constantly. Add half the milk. Bring to the boil, stirring constantly. Add remaining milk and bring to the boil again.
- Remove sauce from heat and immediately stir in grated cheese. If sauce seems too thick to pour easily, add extra milk to thin. Pour sauce over potatoes to cover.
- Crumb bread pieces in a food processor or blender. Drizzle oil through crumbs and process briefly to combine. Sprinkle crumbs over sauce.
- Refrigerate for up to 24 hours or bake immediately, in the middle of the oven, for 30-45 minutes until potato mixture has heated through and crumb topping is golden brown. Serve as part of a buffet dinner or as a family meal, with a salad and small bread rolls.
For a vegetarian option, omit the bacon.
You can double or triple the recipe and make it a day in advance (refrigerating until required), which are additional bonuses.
Hanu de Jong
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