Kashmiri Masala Hash Recipe with Miso Hollandaise - Great British Chefs

Ingredients

• 1 tsp Kashmiri masala
• 100g of beetroot, peeled
• 10ml of Cabernet Sauvignon vinegar
• 300g of potatoes, peeled
• 100g of carrots, peeled grated
• 4 spring onions, finely sliced
• 1/4 bunch of coriander, finely chopped
• 80g of rice flour
• 1 egg
• salt to season
• freshly ground black pepper to season
• olive oil, for frying
• 2 tbsp of moromi miso
• 1 tbsp of white miso
• 150g of egg yolks
• 80ml of yuzu juice
• 1/2 lemon, juice
• 500g of butter
• 6 eggs, soft-boiled for 3–4 minutes then cooled and peeled
• vegetable oil, for frying
• 100g of spinach
• 1 knob of butter