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Hash Cakes With Yasss Queen Relish

Hash Cakes With Yasss Queen Relish

And On The


Day Of Christmas, We Are Serving

Hash Cakes
With Yasss Queen Relish

The perfect breakfast. Crispy hash, perfect poached eggs, creamy avo and this stunning relish that was made in collaboration with Elizabeth St Cafe in Tauranga. It’s the best relish we have ever tasted! Enjoy with the Christmas ham, chicken and all the sandwiches the leftovers will make!


700-800g Agria Potatoes
2L Chicken Stock
2 Spring Onions (finely diced)
1 tbsp Cornflour
1 Egg
1 tsp Man Grind
1 cup Chopped Ham



Add the whole agria potatoes to a pot with chicken stock and boil for 15 minutes to par boil.


Remove from the pot and leave to cool until you can handle them.


Grate the potatoes and add to a large bowl with egg, spring onion, ham, cornflour and Man Grind.


Shape Hash Cakes with your hands and pop in the fridge for 20 minutes to firm up slightly (you can prep these in advance and leave in the fridge).


Pan-fry in a generous amount of oil for about 3 minutes on each side. Alternatively, you can air fry these for 10 minutes.

To Serve

Stack with poached eggs, avocado, pickled onions and a spoonful of Yasss Queen relish.


Vegetarian: Leave out the ham.

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