CORNED MEAT HASH CAKES WITH POACHED EGGS & AVOCADO CREAM
By Karen Els for Bull Brand @ bull _ brand _ sa
Serves 4
What You’ ll Need For the hash cakes
• 500g floury potatoes, peeled & boiled until tender
• 1 x 300g can Bull Brand Corned Meat Original, roughly chopped
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• salt & freshly ground black pepper, to taste
• 2 tablespoons plain flour, for dusting
• cooking spray or olive oil, for the air fryer
For the avocado cream
• 2 ripe avocados
• juice & zest of 1 lemon
• 2 tablespoons sour cream or plain yoghurt
• 1 small garlic clove, crushed
• salt & white pepper, to taste
• pinch of dried chilli flakes, optional
For the poached eggs
• 4 large eggs
• 1 tablespoon white wine vinegar
To serve
• drizzle of olive oil
• fresh chives or flat-leaf parsley, chopped
• lemon wedges
Let’ s Cook 1. Roughly mash the cooked potatoes, keep some texture.
Mix in the corned meat, onion, garlic, Worcestershire sauce and paprika. Season well.
2. Shape into 8 patties about 2cm thick. Dust with flour and refrigerate for 10 minutes.
3. Mash all avocado cream ingredients together until smooth. Season, cover with clingfilm and set aside.
4. Preheat your air fryer to 200 ° C. Lightly spray or brush both sides of the patties with oil. Place in a single layer in the basket, do not overlap. Air-fry for 10 – 12 minutes, flipping halfway, until golden and crispy. Cook in batches if needed, and keep warm while you poach the eggs.
5. Simmer water with vinegar. Crack each egg into a cup, swirl the water and slide the egg in. Poach 3 minutes for runny, 4 for semi-set.
6. Plate 2 hash cakes, top with avocado cream and a poached egg. Drizzle with olive oil, scatter over herbs and serve with lemon.
84 | Spring 2026 • essentialflavours. co. za