Kashmiri masala hash with crispy egg and miso Hollandaise
Item 1 of 1
- medium
- 6
- 1 hour 30 minutes
This delicious brunch dish from Anna Hansen has both Indian and Japanese influences. Although there are a few steps involved, most of the elements can be prepared ahead and then finished off before serving – the hash rounds can be stored once shaped, and the Hollandaise can be made ahead. At The Modern Pantry, Anna cooks the eggs in a water bath at 64°C for 25 minutes to achieve the perfect runny yolk before deep-frying, but at home you can soft-boil the eggs and shallow-fry for a similar result.
First published in 2015
Ingredients
Metric
Imperial
Kashmiri masala hash
- 1 tsp Kashmiri masala
- 100g of beetroot, peeled
- 10ml of Cabernet Sauvignon vinegar
- 300g of potatoes, peeled
- 100g of carrots, peeled grated
- 4 spring onions, finely sliced
- 1/4 bunch of coriander, finely chopped
- 80g of rice flour
- 1 egg
- salt to season
- freshly ground black pepper to season
- olive oil, for frying
Miso Hollandaise
- 2 tbsp of moromi miso
- 1 tbsp of white miso
- 150g of egg yolks
- 80ml of yuzu juice
- 1/2 lemon, juice
- 500g of butter
- salt to season
- freshly ground black pepper to season
- olive oil, for frying
Crispy egg
- 6 eggs, soft-boiled for 3–4 minutes then cooled and peeled
- vegetable oil, for frying
Garnish
- 100g of spinach
- 1 knob of butter
- salt to season
- freshly ground black pepper to season
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4
2
For the hash, first place the peeled beetroot in a roasting tray and drizzle with the Cabernet Sauvignon vinegar. Roast in the preheated oven for 25 minutes, then allow to cool slightly
- 100g of beetroot, peeled
- 10ml of Cabernet Sauvignon vinegar
3
Meanwhile, bring a pan of water to the boil and add the potatoes. Parboil for 10 minutes, then drain and allow to cool. When both vegetables are cool enough to handle, coarsely grate the beetroot and potato into a bowl
- 300g of potatoes, peeled
4
Add the grated carrots, spring onions, chopped coriander, rice flour, egg and masala spices to the bowl and mix to combine. Season to taste, then place the mixture in a colander and press down slightly to squeeze out any excess liquid
- 100g of carrots, peeled grated
- 4 spring onions, finely sliced
- 1/4 bunch of coriander, finely chopped
- 80g of rice flour
- 1 egg
- 1 tsp Kashmiri masala
- salt to season
- freshly ground black pepper to season
5
Divide the mixture into six portions and use a 7cm pastry cutter or presentation ring to press the mixture into round cakes
6
Heat an ovenproof frying pan over a medium heat with a little olive oil. Pan-fry the cakes for a few minutes each side until lightly coloured and starting to crisp a little at the edges, then transfer to the oven to finish cooking for 8–10 minutes (these can be kept warm until serving)
- olive oil, for frying
7
For the miso Hollandaise, fry both types of miso in a little oil for 4 minutes, then set aside. In a separate pan, add the butter and allow to melt over a gentle heat. Continue to cook until the butter starts to brown slightly and smells almost nutty (a beurre noisette), set aside
- 2 tbsp of moromi miso
- 1 tbsp of white miso
- olive oil, for frying
- 500g of butter
8
Add the egg yolks, yuzu and lemon juices to a large bowl set over a pan of barely simmering water (a bain marie). Whisk together until light and fluffy, then remove the bowl from the heat and slowly whisk in the browned butter until the mixture is smooth and glossy
- 150g of egg yolks
- 80ml of yuzu juice
- 1/2 lemon, juice
9
Gently fold in the cooked misos until combined and check the seasoning. If the Hollandaise is too thick, you may need to add a little water to loosen it to the desired consistency
- salt to season
- freshly ground black pepper to season
10
For the crispy eggs, heat a good layer of vegetable oil in a deep frying pan, then add the soft-boiled eggs and quickly fry on all sides – the edges will roughen up slightly. When crisp and golden, remove and drain any excess oil on kitchen towel
- vegetable oil, for frying
- 6 eggs, soft-boiled for 3–4 minutes then cooled and peeled
11
Just before serving add the spinach to a pan with a knob of butter and gently sauté for 1–2 minutes until softened, then season to taste
- 100g of spinach
- 1 knob of butter
- salt to season
- freshly ground black pepper to season
12
To serve, place a hash round on each plate, then top with some of the buttery spinach and the crispy egg. Spoon over a good dollop of the miso Hollandaise and serve any extra on the side
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