Kumara Hash Cakes with Ham & Hollandaise

Eggs benny goes next level with the addition of delicious hash cakes; we used a mixture of golden and red kumara. It’s easy to make them gluten-free by using GF flour.

HOLLANDAISE

1 tablespoon water

4 egg yolks

1-2 tablespoon lemon juice

1 teaspoon Dijon mustard

150g butter, melted and cooled slightly

KUMARA CAKES

500g kumara, peeled and grated

3 spring onions, finely chopped

2 cloves garlic, crushed

1½ tablespoons olive oil, plus extra for frying ¼ cup flour

1 egg, lightly beaten

TO SERVE

Rocket leaves

8 slices ham off the bone

8 eggs, poached

Microgreens or chopped chives for garnish Hollandaise

In a food processor, pulse together the water, egg yolks, 1 tablespoon lemon juice and mustard. With the motor running, gradually add the butter. Season to taste and add more lemon juice if needed. Sauce can be made a day ahead; keep refrigerated.

Kumara cakes

Place grated kumara in a bowl and mix in spring onions, garlic, olive oil, flour and beaten egg.

Heat oil in a large heavy-based frying pan and add ¼-cup quantities of mixture to the hot pan, using a spatula to flatten slightly. Cook over a medium to high heat for about 3 minutes each side or until golden and crispy. Drain on paper towels.

To serve, place hash cakes on warm plates, top with a few rocket leaves and slices of ham, add a poached egg and a good drizzle of the hollandaise sauce. Garnish and serve. Serves 8