888. BACON HASH BROWN CAKES with QUICK HOLLANDAISE SAUCE

makes 10-12 servings


For the hash browns
6 tablespoon olive oil
1 small onion, finely chopped
1 celery stick, finely chopped
1 green or red pepper
2 garlic cloves, crushed
300 grams potatoes, peeled and grated
1 small courgette, grated
1 tablespoon plain flour, plus extra for dusting
2 eggs
1/2 teaspoon freshly ground salt and pepper
2 teaspoons finely chopped parsley
200 grams bacon, finely chopped

For the quick hollandaise sauce
3 egg yolks
1 tablespoon lemon juice
175 grams melted butter
mixed salad, to serve

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. Add the garlic and cook for 30 seconds. Transfer the mixture to a bowl and add the potatoes, courgette, flour and eggs. Mix well and season with salt and pepper. Add the parsley and bacon and mix again. Using your hands, shape the mixture into small round cakes. Dust the rounds in flour and arrange on a large plate. 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. Meanwhile, make the hollandaise sauce. Fill the blender with hot water, set aside until warm and then pour out the water and shake dry. Place the egg yolks and lemon juice into the blender and whiz for 10 seconds. 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. Serve the hot hash cakes with the hollandaise and a mixed salad.


courtesy of: Silvena Rowe, Great Food Live