Ostrich Hash

Description
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.

Ingredients
HOLLANDAISE SAUCE GARNISH
 * butter
 * 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
 * juice of 1 lemon
 * juice of 1 orange
 * juice of 1 grapefruit
 * 2 egg yolks
 * 275 g (10 oz) warm clarified butter
 * 1 orange, cut into segments
 * 1 lemon, cut into segments
 * 1 pink grapefruit, cut into segments

Directions

 * 1) 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.
 * 2) 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).
 * 3) 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.