Like nearly all my dishes, this is really simple, but also very, very tasty. The secret is to use cold mashed potato and cold corned beef, then cook the hash cakes fairly slowly, so you end up with a browned, crusty outside. I love hash cakes with poached eggs and also like to eat them cold as a snack. They're great picnic food and also freeze well. Don't be afraid to experiment try different flavours and textures in potato cakes - cabbage, bacon and ham all work well.
- 450 g potatoes, peeled and cut into chunks
- 6 tbsp vegetable oil
- 2 small onions
- 115 g frozen peas
- 2 198g tins corned beef, chilled overnight in the fridge
- 5 large eggs
- 25 g butter
- salt and freshly ground black pepper
- Branston pickle, to serve
- Cook the potatoes in a pan of boiling salted water until tender. Drain well, return the potatoes to the pan and place them over very low heat to evaporate any remaining moisture.
- Mash well using a masher and leave uncovered to cool.
- Heat 2 tbsp oil in a small pan, add the onions and cook gently over low heat until softened, but do not colour.
- Cook the peas in boiling water until just tender.
- Using a sharp knife, cut the corned beef into 1cm cubes.
- The potato may stiffen up when cold, so re-mash them slightly to break it down, crack in one egg, add the peas, onions and corned beef and season well.
- Mould the mixture into four cakes and chill again in the fridge for about 30 minutes.
- Heat 2 tbsp oil and the butter in a frying pan and cook the hash cakes on both sides over medium heat until golden brown on the outside and heated through
- Whilst the cakes are cooking, fry the remaining eggs in a separate frying pan.
- Serve the hash cakes on plates, spoon on some pickle and top with a fried egg. The only thing to drink with these is a tin of cold beer!
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