The term hash is not strictly correct, because the finished dish does not form a cake – rather it is a mixture that is piled up.
- 225 g (8 oz) ostrich fillet, diced
- salt and freshly ground black pepper
- small bunch of spring onions, chopped
- 225 g (8 oz) potatoes, diced and parboiled
- 100 g (4 oz) pumpkin, diced and parboiled
- 1 red pepper, diced and blanched
- 1 green pepper, diced and blanched
- 1 yellow pepper, diced and blanched
- 4 eggs
Hollandaise sauce Edit
- juice of 1 lemon
- juice of 1 orange
- juice of 1 grapefruit
- 2 egg yolks
- 275 g (10 oz) warm clarified butter
- Heat a little butter in a pan and saute the diced ostrich.
- Season, then add the spring onions, potatoes, pumpkin and peppers and cook for about 5 minutes, stirring frequently.
- Meanwhile make the Hollandaise sauce.
- First put the fruit juices into a pan, bring to the boil and reduce by half.
- Put into a large heatproof bowl with the eeg yolks and whisk over a pan of hot water until frothy.
- Dribble in the butter very slowly, whisking continuously until it is thick and creamy (if it becomes too thick, add a drop of water).
- Poach the eggs.
- To serve, pile the ostrich hash on to 4 warm plates, top each with a poached egg and a little Hollandaise sauce, and garnish with orange, lemon and grapefruit segments.