Special request from the lovely cook extraordinaire Annabelle White from Auckland radio this morning.

Hardly a person I have ever met who doesn’t love a good, tasty potato dish.  Here are two from my books:

Hoppel Poppel

From “A Kitchen in the Valley”, published by HarperCollins/ABC Books, 2016

Serves 4 to 6

German in its origins, this dish was originally made with potatoes, ham and onions. However, its popularity as a breakfast dish in the US has seen the addition of a whole range of ingredients. You can for instance add leftover cooked meats, capsicum, corn, salami – I fact any such-like ingredients you happen to have on hand. Whichever way, it certainly makes for a substantial breakfast.

This recipe is my favourite version.

2 teaspoons olive oil

15g butter

1 large onion, finely diced

200g diced ham or bacon

600g cooked potatoes cut into 1.5 cm cubes

8 eggs

½ cup milk

½ teaspoon salt (optional)

1 ½ tablespoons chopped parsley

½ cup grated tasty cheese

Heat the oven to 160°C. Grease an 18cm x 28cm lasagne dish.

Heat the oil in a frying pan over medium-high heat and sauté the onion and ham and bacon until the onion is tender. Remove from the pan. Add the butter to the pan and then and sauté the potato cubes until golden brown and crispy. Place in the prepared dish with the onion and ham.

In a bowl whisk the eggs, milk and salt together and pour over the contents of the dish. Sprinkle on the cheese, then mix together until well combined.

Bake for 30 minutes, or until set.

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Hot Potato Salad

Recipe from “Out of the Bottle”, published by ABC Books, 2010

As with the recipe above, this dish is absolutely delicious, but again if you wish to reduce fat levels, use Lite cream, low fat mayonnaise, reduced fat cheese and lean bacon.

It is not something you would eat every day, but is an extremely tasty accompaniment to a meal.

1 kg potatoes

1 onion, finely chopped

125g bacon pieces

¾ cup mayonnaise

½ cup cream

½ cup grated cheese

1 tablespoon chopped parsley

Grease a 20cm casserole dish.

Peel the potatoes and cut into 2.5cm cubes. Cook (steaming or microwaving for a few minutes in a covered dish is best for this recipe) until just tender.

Turn oven to 180°C. Grease a casserole or lasagna dish.

Place the onion and bacon in a small pot and sauté until the onion is tender.

Mix with the mayonnaise and cream.

Place the cooked potatoes in casserole dish and pour the cream mixture over. Mix carefully.

Sprinkle grated cheese over the top and bake for 15 minutes or until heated through.

At serving time, sprinkle with chopped parsley.