Ingredients Jump to Instructions ↓

  1. 6 tbsp olive oil

  2. 1 small onion , finely chopped

  3. 1 stick celery

  4. 1 green or red pepper

  5. 2 cloves garlic , crushed

  6. 300 g potatoes , peeled and grated

  7. 1 small courgette , grated

  8. 1 tbsp plain flour , plus extra for dusting

  9. 2 eggs

  10. 1/2 tsp freshly ground salt and black pepper

  11. 2 tsp finely chopped parsley

  12. 200 g bacon , finely chopped

  13. 3 egg yolks

  14. 1 tbsp lemon juice

  15. 175 g melted butter mixed salad , to serve

Instructions Jump to Ingredients ↑

  1. Method 1. Preheat the oven to 200C/gas 6. Heat 2 tablespoons of the olive oil in a large frying pan over a medium-high heat. Add the onion, celery and pepper and fry for 3 minutes.

  2. Add the garlic and cook for 30 seconds.

  3. Transfer the mixture to a bowl and add the potatoes, courgette, flour and eggs.

  4. Mix well and season with salt and pepper.

  5. Add the parsley and bacon and mix again.

  6. Using your hands, shape the mixture into small round cakes.

  7. Dust the rounds in flour and arrange on a large plate.

  8. Heat the remaining oil in a frying pan and fry the hash cakes over a high heat for about 2 minutes on each side, until brown. Transfer to the oven and cook for 10-12 minutes.

  9. Meanwhile, make the hollandaise sauce. Fill the blender with hot water, set aside until warm and then pour out the water and shake dry.

  10. . Place the egg yolks and lemon juice into the blender and whiz for 10 seconds.

  11. . Keeping the machine running, add the butter in a thin, steady stream (through the hole in the lid), until the sauce is thick and emulsified.

  12. . Serve the hot hash cakes with the hollandaise and a mixed salad.


Send feedback