Ham hock & parsley hash, fried egg & piccalilli
A deliciously warming autumnal evening meal.
Servs 4
Method
For the piccalilli, shred the vegetables thinly on a mandolin. It is important that they are cut finely or else it can be difficult to eat.
Toss the shredded vegetables with the salt, cover and leave in the fridge overnight.
Rinse the vegetables of the salt and dry, then pack into sterile jars.
Next, mix the dry spices with a little water and make a paste. Bring the vinegar, sugar and seeds to the boil and mix in the paste. Leave to simmer for 10 minutes.
Pour the liquids over the vegetables and seal the jar. Leave for at least one day before eating.
Next, for the ham hock hash, begin by frying the onions in a knob of butter until they begin to brown. Add in the meat and potato and continue to fry until everything has browned.
Add the mustard, parsley and season. Finish by wilting through the spinach.
To serve, put a healthy portion of hash on the plate and top with a freshly fried egg, serve with a generous portion of warm piccalilli.
Ingredients
For the piccalilli:
- 500g white cabbage
- 1/2 medium white onion
- 125g carrot peeled
- 25g rock salt
- 2g turmeric
- 5g English mustard powder
- 3g ginger powder
- 1/4 tbsp yellow mustard seeds
- 1/2 tsp crushed cumin seeds
- 1/2 tsp crushed coriander seeds
- 1 bay leaf
- 150ml cider vinegar
- 75g sugar
For the ham hock hash:
- 250g flaked cooked ham hock
- 2 onions sliced
- 500g chopped par-boiled potatoes
- 1 tsp grain mustard
- 1/2 bunch chopped parsley
- 4 eggs
This recipe is taken from...
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