Potato and Kumara latkes with corned beef, poached egg and mustard hollandaise

Bite 10/12/2012

Al Brown

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Serves 6

This is my new favourite weekend lunch dish. A dinner of corned beef makes an appearance in our household at least once a week. Most often I will do the shop, and I invariably find myself working my way through all corned beef cuts to find the largest available. As far as leftovers go, corned beef is my “go to” and if it gets past the stage of thick slices being sandwiched between two bits of fresh white bread and a lick of hot English mustard, the following recipe is my next port of call.

Potato and kumara latkes

500 g	Agria potatoes, peeled and grated
500 g	Golden kumara, peeled and grated
1 cup	Onion, grated
1½ cups	Breadcrumbs, fine
½ cup	Parsley, finely chopped
5	Eggs, medium
1 splash	Canola oil
1 Pot	Water, hot and salted
2 tbsp	White vinegar
1 serving	Cooking oil
12 slices	Corned beef, leftovers
12	Free-range eggs

Mustard hollandaise

4	Eggs, separated and yolks only
2 tbsp	Lemon juice
¼ tsp	Sugar
350 g	Butter, melted and warm
1 tbsp	Dijon mustard
1 tbsp	Wholegrain mustard

Directions

Potato and kumara latkes

Rinse grated potato and kumara under cold running water for a minute to remove excess starch.
Squeeze dry and place in a large mixing bowl along with onion, breadcrumbs, parsley and eggs.
Season with flaky sea salt and freshly ground black pepper. Mix together by hand until incorporated.
Take small handfuls of the mix and flatten between your hands so they are about 1cm thick.
Arrange on a tray and refrigerate until time to cook.
Make your hollandaise (see recipe below) and heat the oven to 100 degC.
Place a saucepan of hot salted water on the heat and bring up to the boil, then add the vinegar to this.
Heat a skillet to medium to high heat. Add the oil, and saute the latkes in batches until golden brown and crispy on both sides. Keep warm in the oven.
Using the same skillet, add a dash more oil and sauté the corned beef until caramelised and hot through. Keep warm in the oven.
Turn the water down to a gentle simmer. Poach your eggs to desired doneness.
Place the latkes on warm plates with corned beef and poached eggs before dousing with mustard hollandaise (see recipe below). Eat now.

Mustard hollandaise

Pour the egg yolks, lemon juice and sugar into a medium sized jug.
Blitz for a few seconds with a wand blender,
Slow steady stream add the warm melted butter until incorporated, creating a rich thick hollandaise.
Now stir through the mustards.
Season with flaky sea salt and freshly ground black pepper to taste and keep in a warm spot until ready to serve.