10 rooibos tea bags 2 kg potatoes, peeled and cubed 1 t Woolworths hickory liquid smoke 200 g bacon, cut into small lardons 2 T condensed milk 250 g Woolworths double-cream plain yoghurt 200 g gherkins, finely chopped a handful chives, chopped, plus extra to garnish 5 free-range eggs, hard-boiled Truffle oil, for drizzling
Infuse the tea in water to make a strong rooibos stock. Add the potatoes and cook until al dente. Drain, drizzle with the liquid smoke and set aside.
Cook the bacon in a hot pan until crispy. Whisk the condensed milk and yoghurt together, then add the gherkins, chives, potatoes and bacon and mix until just combined. Season to taste.
Grate the eggs and mix into the potatoes. Garnish with chives and a drizzle of truffle oil.