Prep Time: Variable Cook Time: Variable Serves: 6-8
Each recipe requires 1kg potatoes, washed, chopped and boiled. When the potatoes are cooked, drain, place them into a large baking dish and press them down with a potato masher. All recipes require an oven preheated to 190C, as they all include cheese, which needs to be melted. When the potatoes have been ‘smashed’, top them with the needed ingredients for the recipe you have chosen (shown below) and bake them until the cheese has melted. Top the potatoes with the ingredients used to garnish when they come out of the oven.
Classic
6 rashers bacon, chopped and fried until crispy
2 shallots, diced
1 tsp minced garlic
2 cups grated cheese
1/2 cup breadcrumbs (optional)
4 tablespoons chopped chives, to garnish (optional)
Breakfast
6 rashers bacon, chopped and fried until crispy
2 cups grated cheese
1/2 cup breadcrumbs
6-8 eggs, poached, to garnish (see note)
4 tablespoons chopped chives, to garnish
Pizza
Pizza sauce (see recipe), enough to cover potatoes
2 cups grated cheese
Your choice of toppings, see note
Nacho
1 onion, finely chopped
1 tsp minced garlic
1 red chilli, deseeded, finely chopped (see note)
500g beef mince
2 tablespoons taco spice mix
1 can crushed tomatoes
Juice of 1 lime
2 cups grated cheese
Garnish (Nacho)
1 can black beans, drained, rinsed
Guacamole, sour cream, salsa (see recipe) and sliced jalapeños
Handful corn chips
Coriander leaves and lime wedges
Chicken Caesar
1 BBQ chicken, skin and bones removed, meat shredded
1 cup Caesar salad dressing
4 anchovy fillets, finely chopped
6 rashers bacon, chopped and fried until crispy
2 cups grated cheese
1/2 cup breadcrumbs
Handful cos lettuce, washed, shredded, to garnish
6-8 eggs, poached, to garnish
Shaved parmesan and extra Caesar dressing, to garnish
Pulled Pork
1kg pork shoulder
1 tablespoon paprika
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp fennel seeds
1 tsp mixed herbs
1 tsp mustard powder
1 tablespoon brown sugar
2 onions, sliced
300ml beer
1L chicken stock (see recipe)
2 cups smoky BBQ sauce
2 cups grated cheese
1/2 cup breadcrumbs
Extra BBQ sauce, to garnish
Coleslaw, to garnish
Sliced spring onions, to garnish
Teriyaki Chicken
4 boneless chicken thighs, trimmed of any fat and sinew
2 cups grated cheese
Marinade
1/3 cup soy sauce
2 tablespoons rice wine vinegar
1 tsp minced garlic
2 tsp sesame oil
3 tablespoons brown sugar
1 tablespoon honey
Zest and juice of 1 lime
1 large or 2 small onions, sliced
Garnish (Teriyaki Chicken)
1 cucumber, peeled, shredded
1 large carrot, peeled, shredded
Juice of 1 lemon
1 red chilli, thinly sliced, to garnish
Coriander leaves and sliced spring onions, to garnish
Satay Chicken
4 boneless chicken thighs, trimmed of any fat and sinew
Satay marinade (see recipe)
1 1/2 cups satay sauce (see recipe)
2 cups grated cheese
Garnish (Satay Chicken)
1 large carrot, shredded
1/2 red cabbage, shredded
Juice of 2 limes
Extra satay sauce, to garnish
Handful chopped peanuts, to garnish
Sliced red chilli and coriander leaves, to garnish
Roast Dinner
Leftover roast meat (chicken, beef, pork, lamb), sliced (see note)
2 tablespoons horseradish cream (only if using beef)
2 tablespoons mint jelly (only if using lamb)
2 tablespoons applesauce (only if using pork)
2 cups grated cheese
Gravy, to garnish
Crispy pork crackling, to garnish (only if using pork)
Rosemary leaves, to garnish (only if using lamb)
Meatball
300g beef mince
300g pork mince
1 onion, grated
1 carrot, grated
1 zucchini, grated
1 tsp minced garlic
1 cup breadcrumbs
2 eggs
2 tablespoons grated parmesan (optional)
2 tablespoons mixed herbs
700ml tomato pasta sauce
4 tablespoons chopped basil
2 cups grated cheese
Chipotle mayonnaise, to garnish (optional)
Basil leaves and sliced spring onions, to garnish
Hamburger
1/2 onion, finely chopped
1 tsp minced garlic
500g beef mince
1/4 cup tomato sauce (ketchup)
3 tablespoons American mustard
6 rashers bacon, chopped and fried until crispy
1/4 cup smoky BBQ sauce
1 can pineapple pieces, drained (optional)
2 cups grated cheese
1/2 cup breadcrumbs
Garnish (Hamburger)
Handful iceberg lettuce, washed, shredded
2 fresh tomatoes, halved, sliced
1/2 red onion, thinly sliced
Sliced pickles
Burger sauce (see recipe)
Method
Classic
Remove potatoes from oven once cheese has melted and garnish with chopped chives.
Breakfast
Remove potatoes from oven once cheese has melted and garnish with eggs and chopped chives. Do not add the eggs before placing the potatoes in the oven; prepare them while the potatoes are in the oven.
Pizza
When potatoes have been pressed down, spread the pizza sauce over them, enough to cover them. Top the potatoes with cheese and chosen toppings before placing into the oven. After placing the sauce on potatoes, you can either place the cheese on first and then the toppings, or the toppings and then the cheese.
Nacho
Cook onion, garlic and chilli with 2 tablespoons oil until softened and slightly coloured. Add mince and cook for 8-10 minutes, breaking up any lumps at the same time. When browned, add taco spice mix, tomatoes and a splash of water and bring to a boil, reducing as much liquid as possible. Season, add lime juice and place on top of potatoes, topping with cheese before placing into the oven. Remove from oven once cheese has melted and garnish with guacamole, sour cream, salsa (see recipe), black beans, corn chips, jalapeños, coriander leaves and lime wedges.
Chicken Caesar
Combine chicken with anchovies and Caesar dressing; place on top of potatoes, along with bacon pieces, cheese and breadcrumbs. Remove from oven once cheese has melted and garnish with lettuce, shaved parmesan, eggs and drizzle with extra dressing.
Pulled Pork
Combine spices and sugar in a small bowl and rub mixture all over the pork shoulder. Place the shoulder in a hot frying pan, making sure to brown it on all sides. Once browned, transfer the shoulder to a slow cooker, along with onions, beer and stock. Cook on low for 8-10 hours, or until the meat is tender and juicy. When meat is cooked, shred and pull it apart using two forks and combine with BBQ sauce. Transfer the meat mixture on top of the potatoes, along with the cheese and breadcrumbs. Remove from oven once cheese has melted, drizzle with extra BBQ sauce and garnish with coleslaw and sliced spring onions.
Teriyaki Chicken
Combine all marinade ingredients in a large bowl. Transfer chicken and onion to marinade, cover and refrigerate for 4 hours (the longer the chicken marinates, the better). Cook the chicken thighs until they are cooked through; the onions can also be cooked until they have softened. When chicken is cooked, allow them to cool slightly before slicing. Arrange sliced chicken and onions on top of potatoes, as well as the cheese. While the potatoes are in the oven, combine shredded cucumber and carrot with lemon juice and set aside to pickle. Remove potatoes from oven once cheese has melted and top with cucumber-carrot mixture, along with sliced chilli, sliced spring onion and coriander leaves.
Satay Chicken
Marinate chicken thighs in satay marinade for 2 hours (the longer, the better). Cook chicken until they are cooked thoroughly, and when cooked, allow them to cool slightly before slicing them. Place sliced chicken into a medium-sized bowl and coat in satay sauce. Arrange chicken mixture on top of potatoes, along with the cheese. While the potatoes are in the oven, combine carrot, cabbage and lime juice in a large bowl and set aside (see note). Remove potatoes from oven once the cheese has melted and top with carrot-cabbage mixture, a drizzle of satay sauce, peanuts, chilli and coriander leaves.
Roast Dinner
Remove from oven once cheese has melted and garnish with gravy. If using lamb, garnish with rosemary sprigs, or, if using pork, garnish with pieces of crispy pork crackling. If using beef, spread horseradish over the slices before topping with cheese. If using lamb, spread slices with mint jelly before topping with cheese. If using pork, spread slices with applesauce before topping with cheese.
Meatball
Combine minces, onion, carrot, zucchini, garlic, breadcrumbs, eggs, parmesan (if using) and mixed herbs in a large bowl, making sure to season with salt and pepper. Roll meat mixture into meatballs and fry in a hot frying pan until browned and almost cooked. Pour sauce over meatballs and simmer until the meatballs are cooked. Stop in basil and arrange meatballs on top of potatoes, along with cheese. Remove from oven once cheese has melted and garnish with a drizzle of chipotle mayonnaise (if using), as well as some basil leaves and sliced spring onions.
Hamburger
Cook onion and garlic in 1 tablespoon oil until softened, but not coloured. Add mince and cook for 7-8 minutes, breaking up any lumps at the same time. Once browned, combine with tomato sauce and mustard, season and place on top of potatoes. Combine bacon pieces with BBQ sauce and place on top of mince mixture, along with pineapple pieces (if using), cheese and breadcrumbs. Remove from oven once cheese has melted and garnish with lettuce, tomatoes, sliced red onion, sliced pickles and a drizzle of burger sauce.
Notes
The eggs for the breakfast and chicken Caesar version can also be soft boiled instead of poached. If soft-boiling them, you will need to be very careful when peeling them. Alternatively, they can just be fried and served sunny-side up.
The toppings for the pizza version are of your choice. Here are a list of some recommended toppings:
- Pepperoni
- Ham and pineapple pieces (pitted olives can also be added)
- Ham, cabanossi, salami, onion, mushroom, capsicum, spinach, olives
- Shredded or grilled chicken, cashew nuts, snow peas, sweet chilli sauce
- Bacon, ham, sausage, cooked beef mince, pepperoni (swap the pizza sauce for BBQ sauce for this one)
- Shredded or grilled chicken, sliced red onion, cherry tomatoes, spinach, peri peri sauce
For the roast dinner version, you can use either chicken, beef, pork or lamb. We recommend beef or chicken. We also recommend using leftovers. If you don’t have leftovers, or you don’t have time or plans to prepare a full-on roast dinner, you can use a storebought roast chicken and shred the meat off the carcass (you can add the skin and stuffing if you want).
To make the burger sauce for the hamburger version, combine 1 cup mayonnaise with 2 tablespoons tomato sauce (ketchup), 1 diced shallot, 1 diced pickle, 1 tablespoon Worcestershire sauce, 1/2 tsp sugar, 1/2 tsp garlic powder, 1/2 tsp onion powder and the juice of 1/2 a lemon, as well as a pinch of salt and pepper.
To make the satay sauce for the satay chicken version, reserve 2 tablespoons satay marinade. Cook out the satay marinade along with 1 tsp red curry paste (see recipe) in a saucepan to take out the rawness. After a minute or so, add 400ml coconut milk, 5 tablespoons smooth or crunchy peanut butter and the zest and juice of 2 limes. Bring the sauce to a simmer, stirring occasionally until the sauce has thickened. If it looks too thick, add 1/4 cup water or chicken stock or extra coconut milk.
For the nacho version, you can buy and use a storebought jar of salsa, or you can make your own. To make your own salsa, place 2 whole bulb shallots, 2 whole large garlic cloves, 2-4 whole Roma tomatoes and 1 red chilli in a hot pan and leave them there until their skins start to turn black. At that point, transfer everything to a blender with a large handful of coriander leaves (including the stalks and roots), the zest and juice of 1-2 limes, and 1 tsp sugar, and blend to create a nice, chunky salsa. For best results, we recommend making the salsa yourself, using the ingredients listed.
For the chicken Caesar version, you can also grill some chicken breasts and slice them, instead of using a BBQ chicken.
For the nacho version, you can keep the chilli seeds if you want it spicy.
For the teriyaki and satay chicken versions, it is recommended to cook the chicken over a grill for an authentic flavour.