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Boxing day gammon hash browns with poached egg & Smoky gammon tacos

Smoky gammon tacos

Recipe by Clem Pedro,


Boxing day gammon hash browns with poached egg

(should make 3-4 waffles)

3 stalks spring onions, roughly chopped
4 cloves garlic, finely grated
1 cup corn, frozen or fresh
About 500g leftover roast potatoes, roughly chopped
About 300g leftover gammon, roughly chunked
100g grated mature cheddar
Salt and freshly ground black pepper

4 soft poached eggs
Woolies heat and eat hollandaise sauce
Finely chopped chives to garnish

In a large mixing bowl combine the spring onions, garlic, corn and leftover roast potatoes, mashing them slightly to combine them more. Add the gammon and cheese mashing together again. Season lightly with salt and freshly ground black pepper to taste.

Heat a waffle iron before adding some of the mixture and cooking until golden and crispy. Repeat the process with the remaining mixture.

While the mixture is cooking poach the eggs and heat the hollandaise sauce.

Top the waffle with the poached egg and spoon over the sauce before finishing with a sprinkling of chives.



Smoky gammon tacos

For the Guacamole 

1 ripe Avo, flesh removed
3T chipotle chilli sauce
3T yoghurt
1 lemon, zested and juiced
Salt and freshly ground black pepper

For the carrot and jalapeno salsa
2 carrots, peeled and grated
4T finely chopped chives
½ cup pickled and sliced jalapenos, with 2T of its liquid
4T apple cider vinegar (or any type of vinegar except balsamic)
1T brown sugar
Woolies multiseed wraps, toasted
about 300g leftover gammon, roughly chunked or thinly sliced

1 cup sour cream
fresh coriander to garnish

Add the avo, chilli sauce, yoghurt, lemon zest and juice to a mixing bowl and begin mashing with some salt and freshly ground black pepper to taste.

For the carrot salsa:

Combine the carrot, chives, jalapenos and its reserved brine, vinegar and sugar, mix until the sugar has dissolved.

Halve the tortilla to form 2 half moon shapes out of 1 tortilla. Add some of the guacamole to the tortilla followed by some of the gammon and finish with a generous amount of the carrot salsa.

Add a spoon of the sour cream finishing it off with coriander before serving.


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