Ham Hock Hash Cakes
Recipe: Ham Hock Hash Cakes
Great lunch, brunch or dinner recipe. Hash cakes can be kept in the fridge for up to 24 hours before frying.
Ham Hock Hash Cakes
180g Shredded ham hock
500g potatoes, peeled and cut into medium size pieces
2 spring onions, chopped fine
2 tbsp gherkins, chopped into small cubes
1 red chilli, minced
1 tbsp wholegrain mustard
2 tbsp parsley chopped
Salt and pepper
3/4 cup breadcrumbs
1 egg, beaten
Vegetable oil for frying
4 eggs for poaching + cider vinegar
1 small savoy cabbage, cut in half then lengthways into 1cm thick pieces
1 white onion, sliced fine
2 garlic cloves, minced
Knob of butter
50ml chicken or vegetable stock
- Add potatoes to a pan of salted water, bring to the boil and simmer for 15 minutes until tender. Drain, season and mash.
- Preheat oven to 200C (180C fan forced). Combine ham hock, spring onions, mustard, parsley, chilli, gherkins and mashed potato, gently mix together. Divide mixture into 4 and shape into hash cakes.
- Carefully dip cakes into the beaten egg then roll in breadcrumbs. Repeat until all 4 are coated.
- Heat a good amount of oil in a frying pan and fry hash cakes until breadcrumbs are golden brown. Remove from pan, place on a baking tray and transfer to the oven for 12 minutes.
- For the cabbage: Add a knob of butter to a warm saucepan and fry onions, garlic and cabbage for a couple minutes, coating in the butter. Next add stock, cover with a lid and turn to simmer for 5 minutes. When done remove the lid to let the steam out otherwise the cabbage will continue to cook and become too wet. It should retain it’s bite. Season with salt and pepper as needed.
- For the poached eggs: Using a large saucepan, fill with water and add salt. Bring to the boil then lower the heat until the water is barely moving. Crack eggs individually into a 2 ramekins or small bowls then lower as close to the waters surface as you can and quickly drop eggs in. Poach for 2 – 3 minutes or until whites are firm. The inside should still be runny.
- Divide cabbage onto plates, followed by a hash cake and top with a poached egg. Sprinkle with additional chopped parsley and serve with mustard.