Equipment
Ingredients
sauce
- 14 g unsalted butter
- 100 g onion, finely chopped
- 2 g garlic, finely chopped
- 120 ml ketchup
- 38 g brown sugar
- 45 ml cider vinegar
- 15 g spicy brown mustard
- 15 ml worcestershire sauce
- 1 g salt
- ½ g black pepper
potatoes
- 1900 ml peanut oil, for frying
- 4 potatoes, peeled and julienned
- 2 g salt
hash
- 15 ml olive oil
- 14 g unsalted butter
- 108 g porkette, diced
- 15 g scallion, chopped
- 6 g cilantro, chopped
Nutrition (per serving)
Method
Melt 14g butter in a saucepan over low heat.
Add the finely chopped onion and garlic to the butter and cook until softened, about 5 minutes.
Stir in the ketchup, brown sugar, cider vinegar, mustard, and Worcestershire sauce.
Simmer the mixture for 20 minutes until the sauce thickens slightly, then set aside to cool.
Fill a deep pot with 5cm (2 inches) of peanut oil and heat to 160°C (320°F).
Rinse the julienned potatoes in cold water until the water is clear, then pat them completely dry with paper towels.
Fry the potatoes in batches for 90 seconds to blanch them.
Remove the potatoes from the oil and drain them on paper towels.
Increase the oil temperature to 190°C (375°F).
Fry the blanched potatoes a second time in batches until they are golden brown and crispy.
Drain the crispy potatoes on paper towels and season immediately with salt.
Heat olive oil and 14g butter in a large pan over medium-high heat.
Add the diced porkette and chopped scallions, cooking until the pork begins to brown (about 3-5 minutes).
Add approximately 300g (2 cups) of the fried potatoes and the chopped cilantro to the pan.
Pour in 60ml (1/4 cup) of the prepared sauce and stir until the potatoes are evenly coated and heated through.
Chef's Notes
- For the best results, do not crowd the pot when frying potatoes; frying in small batches prevents the oil temperature from dropping.
- The sauce can be made up to a week in advance and stored in the refrigerator.
Storage
Refrigerator: 3 days — Sauce keeps well, but potatoes will lose texture.
Reheating: Reheat hash in a dry pan over medium heat to maintain potato texture.
