Potato and kumara latkes w/ corned beef, poached egg and mustard-hollandaise

This is my new favourite weekend lunch dish. A corned beef dinner 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 escapes being sandwiched between two bits of fresh white bread with a lick of hot English mustard, the following recipe is my next port of call.

Serves 6

Step 1: Potato and Kumara Latkes

Rinse grated potato and kumara under cold running water for a minute to remove any excess starch. Squeeze dry and place in a large mixing bowl, along with onion, bread crumbs, parsley and eggs. 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.

Step 2: Mustard Hollandaise

Pour the egg yolks, lemon juice and sugar into a medium sized jug. Blitz for a few seconds with a wand blender, then in a slow steady stream, add the warm melted butter until all incorporated. This should create a rich thick hollandaise. Now stir through the mustards. Season with salt and fresh black pepper to taste and keep in a warm spot until ready to serve.

Step 3: Cooking and Serving

Preheat the oven to 100 degrees.

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 sauté the latkes in batches until golden brown and crispy on both sides. Hold in the warm oven.

Using the same skillet, add a dash more oil and sauté the corned beef until caramelized and hot through. Hold in the warm 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 dowsing in the mustard hollandaise. Eat now!

Photography by Kieran Scott

THE INGREDIENTS