Carbonara hash sticks

 

These crisp potato hash sticks are topped with a smooth Parmesan custard, crisp streaky bacon, chives and more grated Parmesan. They need chilling overnight, so start them the day before you want to serve. Rich, savoury and indulgent, carbonara hash sticks turn a classic pasta flavour profile into a golden, handheld brunch-style dish with a creamy centre and plenty of crunch.

By James Sharp and Phoebe Boddy
From Saturday Kitchen Recipes

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This carbonara hash sticks recipe likely lands around Nutri-Score D because it uses potatoes, butter, cornflour, eggs, double cream, Parmesan and streaky bacon. The recipe is rich in saturated fat and energy-dense, with bacon and cheese adding salt and fat, so it works best as an indulgent brunch or party dish. The potato base adds some substance, but overall this is a luxurious, savoury treat rather than a light everyday meal.

Estimated nutrition (per stick, 6): kcal ~430–520, fat ~30–38g, saturated fat ~16–22g, carbs ~20–28g, sugars ~1–3g, fibre ~2–3g, protein ~14–18g.

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Method

Make the hash browns overnight

1. Grate and dry the potatoes. To make the hash browns, grate the potatoes using a box grater. Add salt, then squeeze the grated potatoes well to remove as much excess liquid as possible. This helps the carbonara hash sticks become crisp rather than soggy.
2. Make the butter mixture. Melt the butter in a saucepan, then slowly stir in the cornflour and seasoning mix. The butter mixture helps bind the potatoes into a firm hash-stick base.
3. Combine and chill. Mix the potatoes with the butter mixture until evenly combined. Press the mixture into a small rectangular baking tray. Chill in the fridge for at least 10 hours. Overnight chilling lets the carbonara hash sticks set so they hold their shape for frying.

Make the Parmesan custard

1. Boil the eggs and cool. To make the Parmesan custard, boil the eggs for 8 minutes, then cool in iced water. Peel the eggs. This cooks the eggs fully for a smooth, rich custard that’s pregnancy-friendly.
2. Blend with cream and Parmesan. Bring the cream to a simmer in a saucepan. Put the eggs, warm cream and Parmesan in a blender and blend until smooth. Season with salt, then strain into a tray or bowl. This creates the silky carbonara-style custard that tops the hash sticks.
3. Chill until set. Cover with cling film, pressing it directly onto the surface to stop a skin forming. Chill for at least 1 hour. Chilling allows the Parmesan custard to thicken so it can be piped neatly.

Prepare the topping

1. Bake the bacon until crisp. For the topping, preheat the oven to 200C/180C Fan/Gas 6. Put the bacon on a baking tray, cover with baking paper and sit another baking tray on top. Bake until crisp. Finely chop the bacon. Baking under pressure helps the bacon cook flat and crisp for the carbonara hash sticks.
2. Cut the hash and fry. When the hash brown mixture is set, cut it into large rectangles and remove from the tray. Preheat the oil in a deep-fat fryer to 180C. Deep-fry the hash browns for 4 minutes, or until golden and crisp. Drain on kitchen paper. Frying gives the carbonara hash sticks their crunchy exterior.
3. Pipe and finish. Whip the chilled Parmesan custard, then transfer to a piping bag. Pipe the Parmesan custard back and forth along each hash brown. Top with the chopped bacon, chives and grated Parmesan. Serve immediately. The creamy custard, bacon, chives and extra Parmesan complete the carbonara hash sticks with classic savoury richness.

Helpful tip: Make the hash base the day before and chill it overnight so the sticks hold together well when you cut and fry them. Serve immediately after topping so the hash stays crisp against the creamy custard.