Save to your scrapbook
Ham hock potato cakes with poached eggs and hollandaise
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
500g King Edwards potatoes, cut into chunks
2x90g packs Cooks' Ingredients
Pulled Ham Hock
1 tbsp wholegrain mustard
25g pack flat leaf parsley, finely chopped
½ x 125g pack Cooks' Ingredients Soft White Breadcrumbs
2–3 tbsp oil
4 Waitrose Free Range Eggs
FOR THE HOLLANDAISE
2 large Waitrose Free Range Egg yolks
1 tbsp white wine vinegar
1 tbsp lemon juice
1. Place the potatoes in a pan of water, bring to the boil and simmer for 10–15 minutes until tender. Drain, mash and allow to cool before tipping into a large bowl. Mix the ham hock with the cooled potato, mustard and parsley.
2. Form the potato mixture into 8 cakes (approximately 100g each) and roll in the breadcrumbs to lightly coat. Place in the fridge for at least 30 minutes before cooking.
3. To make the hollandaise: place the large egg yolks in a small food processor or blender and whizz until incorporated. Heat the vinegar and lemon juice in a small pan until just stating to bubble then, in a steady stream, pour this onto the egg yolks with the motor running. Melt the butter in another small pan, skim off the foam and add the melted butter, in a steady slow stream, with the motor running.
4. Remove the potato cakes from the fridge, heat the oil in a large frying pan and fry the cakes for 3 minutes on each side until golden and crisp. Set aside to keep warm while you poach the eggs.
5. Bring a large saute pan of water to a boil then lower the heat until the water is barely moving. Crack in the eggs and poach for 4 minutes.
6. The hollandaise should now be thickened and glossy. Scrape down the sides with a spatula and pulse once more. Scrape into a bowl and keep warm. Place 2 potato cakes on each plate, top with a poached egg, spoon over the hollandaise and serve with freshly ground black pepper.
Typical values per serving:
23.2g protein, 2.8g fibre