Turnip & Mizuna Hash with Sweet Pea & Basil Guacamole

Serves 4

Turnip & Mizuna Hash

8 small turnips, peeled and grated
2 golden potatoes, grated
8 scallions, thinly sliced
½ cup chopped mizuna
3 tbsp butter + 2 tbsp olive oil

Sweet Pea & Basil Guacamole

2 cups blanched sweet peas, out of the shell (frozen is fine)
2 tbsp chopped mint
1 tbsp basil, chiffonade
1/4 c olive oil
2 tbsp lemon juice
1/4 tsp ground cumin
½ tsp salt
1 clove garlic, mashed

Poached Eggs

4 eggs
1 litre water
sea salt

Method

Hash:

Salt the grated turnips and potato and allow to sit for a few minutes. Squeeze excess water and form into four equal patties. Mix with the mizuna and scallions. Heat the oil and butter over medium high heat. When the butter begins to foam, add the patties. Allow to brown and then flip, about 8 minutes per side. When both sides are browned, place on a sheet tray and keep warm in a low oven.

Guacamole:

Place ingredients in a food processor and pulse until the dip is spreadable but still has a few chunks to it.

Eggs:

Boil salted water then reduce to barely a simmer. Add a small dash of vinegar to the water. Crack eggs individually into a small bowl or cup. Slowly tip the egg into the water, white first.

To plate, place hash on the plate, top with the guacamole. Then top with the poached egg. Drizzle with olive oil. Serve.