Gammon & Duck’s Egg Hash
Not “use-up” this time coz our largish joint was bought with this and other dishes in mind. It’s really easy and rather tasty. Like most of my recipes, there’s ample scope to vary the “mix” to suit your mood on the day. The green chilli does add quite a kick: red chillies are mostly milder.
Gammon & Duck’s Egg Hash
Not “use-up” this time coz our largish joint was bought with this and other dishes in mind. It’s really easy and rather tasty. Like most of my recipes, there’s ample scope to vary the “mix” to suit your mood on the day. The green chilli does add quite a kick: red chillies are mostly milder.
Cooking Instructions
- 1
Parboil the potatoes in salted water, drain and set aside for Step 4. You can sensibly start on Step 2 after a few minutes to save overall time or even parboil the potatoes at an earlier convenient moment.
- 2
Bring the oil and 1 tbsp butter to a medium-high heat in a frying pan which can be covered. Gently fry the red onion and shallot for 7-8 minutes, stirring only to avoid sticking.
- 3
Add the garlic, chili and pepper and stir gently but thoroughly for 1 minute. Then add the spring onions, mushrooms and dried oregano and cook for a further 3 or so minutes, stirring occasionally, until all is lightly coloured but not burnt.
- 4
Add back the set-aside potatoes, mixing all together and pressing down lightly to semi-mash. Cook for a further 4-5 minutes, stirring occasionally to avoid sticking, until the potatoes are lightly browned.
- 5
Add the ham pieces, mix all together, cook for 4-5 minutes to heat the meat and then stir in the Worcestershire sauce and the mustard. Stir in the wine and cook for a further 4-5 minutes, stirring frequently.
- 6
Create two “holes” for the eggs, distributing the remaining tsp butter between each “hole”.
- 7
Crack an egg into each hole, distribute the cheese over the top of the hash and replace the lid. Cook for a further 3 minutes, lightly pepper the eggs, sprinkle tour chosen garnish if wished and serve onto warmed plates. Add further seasoning if wished - but taste first!
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