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CORNED BEEF HASH WITH FRIED EGGS AND HP SAUCE
"This is a big favourite at Titanic, where we serve it as part of our special breakfast menu from 11.30pm to 2.30am. Many of our guests enjoy drinking a Bloody Mary with this, although some prefer champagne. Either way, HP sauce is a great accompaniment, too."
Serves 4
INGREDIENTS
1 medium onion, finely sliced
250g clarified butter
600g corned beef
freshly-ground salt and pepper
2 large potatoes, peeled
8 eggs
1 bunch watercress
METHOD
Sweat the onion in 30g clarified butter and cook until softened, but not coloured. Take a fork and break up the corned beef.
Season lightly with salt and pepper, add the onion and divide the mixture into 8 portions and shape each portion into a ball.
Take the potatoes and, using a mandolin, slice into straw potatoes. Lightly salt the potatoes and leave for 5 minutes in a colander or sieve.
Put the potatoes in a cloth and squeeze out the remaining water. Mix the potatoes with half the remaining clarified butter.
Take a piece of corned beef and completely encase in potato, but not too thickly, moulding it in your hand. Once all 8 are ready, place in a non-stick pan and gently colour on both sides, pressing down...