Oven-Baked Mashed Potato Bacon Cakes au Gratin

Bacon

Preheat the oven to 200 ºC. Line a baking tray with baking paper and lay the bacon out onto the tray. Bake the bacon for 15-20 minutes or until golden and crispy. Drain the bacon on a piece of paper towel, then chop it into bits.
Potatoes

Chop the potatoes into small, even-sized chunks and place into a pot of cold salted water. Bring to a boil and cook until the potatoes are soft.

Drain the potatoes in a colander and allow them to steam for 5 minutes to remove any excess moisture. Return the potatoes to the pot and roughly mash. Add the butter and milk and continue mashing to work it through. You want a semi-smooth consistency. Add the Parmesan, Cape Herb & Spice Veggie Sprinkle Seasoning  and chives and fold through. Test the potatoes with a clean finger to ensure they are not too hot, then mix the eggs and half of the bacon bits through the potato mash.

Preheat the oven to 220 ºC and line a baking tray with baking paper.
Potato Bacon Cakes

Spray the inside of the ring mould with nonstick spray, then place it onto the tray. Grate a little parmesan into it to create a base then spoon in some potato mixture. Use the back of a spoon to press it down as you fill until you reach the top of the mould. Then lift the mould while pressing down with the spoon to release it.

Use a fork to fluff the top of the potato and create a pattern. Repeat this process until you’ve made 6 potato cakes on your tray. Bake the potato cakes for 20-30 minutes or until they are golden. Once golden, remove the tray from the oven and set the grill to full. Grate some parmesan on top of each cake and grill for 5 minutes to caramelise.
To serve, Top the cakes with the rest of the bacon and a sprinkle of chives and serve.