Salt Beef Hash Cake with a Fried Quail Egg, Rhubarb & Pickled Onion Rings

INGREDIENTS

This recipe was created by Yorkshire Michelin starred chef James Mackenzie of the Pipe & Glass Inn, as part of our Chefs' Collection.

Whether you serve this at a dinner party or for the ultimate weekend brunch, James recommends preparing these tasty salt beef and potato cakes in advance and keeping them uncooked in the fridge, along with the rhubarb ketchup. The meal can then easily come together in the time it takes to deep fry the onion rings and the eggs in our proudly made in Yorkshire Rapeseed Oil. Simple!

Serves 4

INGREDIENTS

For the hash cakes

200g dry mashed potato

200g cooked salt beef

½ large white onion

2 spring onions

½ bunch of fresh chives

½ bunch flat leaf parsley

1 tsp chopped fresh thyme

1 tbsp wholegrain mustard

Black pepper

Sea salt

For the pickled onions

2 large pickled onions

100g gluten free plain flour

100ml milk

Yorkshire Rapeseed Oil, for frying

For the ketchup

200g Yorkshire rhubarb

½ large white onion

100g caster sugar

100g dark brown sugar

200ml cider vinegar

¼ tsp ground mixed spice

1 star anise

Dash of Worcestershire sauce

½ garlic clove

100g butter

4 quail eggs, for frying

Chevril, to garnish

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Details

METHOD

To make the hash cakes, peel and chop the white onion into small dice and place in a frying pan with a drop of Rapeseed Oil, the thyme and a touch of salt and pepper. Fry the onions until they are soft and translucent, remove from the heat and cool.

Thinly slice the spring onions and chop the chives and parsley. Place the mash in a mixing bowl, drain any liquid off the sweated onion and add the onions to the mash, along with the herbs, spring onion and grain mustard.

Take the salt beef, chop into 2cm size strips and add to the mash. Mix it all together and season with some black pepper and a little salt if needed. Divide the mix into four and make them into cakes using a large round cutter with a dusting of flour if needed. They should be big enough to sit the fried egg on top. Place them on a tray and put in the fridge until required.

To make the rhubarb ketchup, peel and chop the onion, pick the stalks off the rhubarb and place all the ingredients in a large sauce pan. Bring to the boil and simmer until the rhubarb becomes a shiny chutney consistency. Blitz with a stick blender and then pass the cooked rhubarb through a sieve. Reduce a little more if required. Pour the ketchup into a squeezy bottle and refrigerate until cold.

For the pickled onion rings, thinly slice the pickled onions and pass the outer onion rings through milk and flour. Dust off the excess flour and repeat the process again. Then deep fry the pickled onion rings in hot Rapeseed Oil at 180C until golden and crispy. Remove from the fryer, place onto kitchen paper and sprinkle with a little salt.

To present the dish, shallow fry the hash cakes in some Rapeseed Oil and a good knob of butter, cook for about 4 minutes on each side until golden brown. Fry the eggs in a little Rapeseed Oil and a knob of butter, place the egg on top of the cake in the centre of a plate.

Garnish with blobs of the rhubarb ketchup, the deep-fried pickled onion rings and the chervil.