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 Edit

Hollandaise sauce Edit

Garnish Edit

Directions Edit

  1. Heat a little butter in a pan and saute the diced ostrich.
  2. Season, then add the spring onions, potatoes, pumpkin and peppers and cook for about 5 minutes, stirring frequently.
  3. Meanwhile make the Hollandaise sauce.
  4. First put the fruit juices into a pan, bring to the boil and reduce by half.
  5. Put into a large heatproof bowl with the eeg yolks and whisk over a pan of hot water until frothy.
  6. Dribble in the butter very slowly, whisking continuously until it is thick and creamy (if it becomes too thick, add a drop of water).
  7. Poach the eggs.
  8. 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.
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