Portion/Yield:Serves 2 as a breakfast, brunch or lunch
This recipe warms the cockles of your heart and it is ideal for a hearty breakfast in preparation for a long day ahead. At the British Larder, this dish creates the perfect staff lunch. Staff food at the British Larder does not consist of dishes from the menu, but it’s cooked fresh every day using trimmings and leftovers. It’s also a great opportunity for all the chefs to experiment with ingredients and to get creative. Most days, it’s a bit of a ‘Ready, Steady, Cook!’ affair.
This tasty Pig Hash is one of Steve’s creations – Steve is sous chef at the British Larder. This recipe started off as a staff meal using leftovers and then it turned into a ‘real’ dish that we now offer as a lunchtime special on our menu.
Ingredients & Method
- 2 tablespoons rapeseed oil
- 1 small onion, sliced or diced
- 1 clove garlic, crushed
- 6 cooked Jersey Royal new potatoes, cut into even-sized pieces
- 150g cooked pork, flaked
- 150g cooked smoked ham knuckle meat, flaked
- 2 spring onions, sliced
- 10 small cornichons or baby gherkins, chopped
- finely grated zest and juice of 1 lemon
- 1 tablespoon chopped fresh mixed herbs (such as chervil, chives, rosemary, thyme and tarragon)
- 2 eggs
- sea salt and freshly cracked black pepper
Heat 1 tablespoon rapeseed oil in a large, non-stick frying pan over a medium heat and sauté the onion, garlic and potatoes, with salt and pepper added, for 6–8 minutes or until golden brown. Add the flaked meat and sauté for a further 8–10 minutes, stirring occasionally.
Remove the pan from the heat, stir in the spring onions, cornichons, lemon zest and juice and chopped herbs. Adjust the seasoning to taste.
Spoon the pig hash on to serving plates and keep it warm while you fry the eggs. Heat the remaining oil in a separate non-stick frying pan over a medium heat. Carefully crack the eggs into the hot oil and fry them ‘sunny side up’ for 3–4 minutes or until cooked to your liking. Season with salt and pepper.
Place 1 fried egg on top of each portion of pig hash and serve immediately.