Ingredients

1. Melted butter, for greasing and brushing
2. 1kg sebago (brushed) potatoes, peeled, cut into 4cm chunks
3. 100g streaky bacon
4. 30g butter, chopped
5. 2 eggs, lightly whisked
6. 80g (1 cup) grated cheddar

Description

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.