less than 30 mins
30 mins to 1 hour
Serves 1 per potato
By Matt Tebbutt
From Saturday Kitchen
For the currywurst potato
- 1 hotdog, sliced into rings
- 4 curry leaves, to garnish
- 2 tbsp mild curry sauce
For the breakfast potato
- 2 thin rashers streaky bacon
- 2 tbsp vegetable oil
- 2 small rounds of black pudding
- 1 quail’s egg
- 1 tbsp tomato relish
For the Mexican tuna potato
- 1 corncob
- ½ avocado, mashed
- 1 lime, juice only
- 2 tbsp olive oil
- 100g/3½oz confit tuna or good-quality tinned tuna
- 2 pickled jalapeños, chopped
- salt and freshly ground black pepper
- small sprigs micro coriander, to garnish
To make the currywurst potato, preheat a grill to medium and place the sliced hotdog on a grill tray. Grill, turning frequently, for 4–5 minutes or until golden-brown and hot.
Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Take the baked potato, slit a cross in the top and open up slightly. Place the potato in the fryer and fry for 4–5 minutes. Transfer to kitchen paper to drain and cool slightly. Deep-fry the curry leaves for 1 minute until just crisp and transfer to the kitchen paper to drain too.
Warm up the curry sauce in a small saucepan or microwave. To serve, place the fried potato on a plate and top with the hotdog and curry sauce. Garnish with the curry leaves.
To make the breakfast potato, preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with foil. Place the bacon on the baking tray, top with a second baking tray and weigh down with a casserole or heavy pan. Cook in the oven for 8–10 minutes until crispy.
Heat the oil in a frying pan, add the black pudding and cook on each side for 2–3 minutes or until crisp. Add the quail’s egg towards the end of cooking and fry until just set. To serve, place the baked potato on a plate and top with the bacon, black pudding, egg and relish.
To make the Mexican tuna potato, bring a large saucepan of salted water to the boil. Cook the corncob for 10–15 minutes. Remove from the water and allow to cool a little. Preheat a griddle pan and grill the corn until it is charred. Cut into strips.
Place the avocado, lime juice and oil in a bowl and season with salt and pepper. Mix to combine. To serve, place the baked potato on a plate and top with the tuna, jalapeños, grilled corn and avocado mixture. Garnish with the micro coriander.