Parmesan Hash Cakes (80g)

Wild Chef Parmesan Hash Cakes are our version of a Cheesy Hash Brown. They are made with thin slices of premium Agria potato and enhanced with loads of parmesan cheese and chives.  Wild Chef Parmesan Hash Cakes are a luxurious addition to any meal of the and can take a simple dish to the next level.  Use them in replace of an English muffin for a Gluten-Free eggs benedict that will have your customers salivating at the sound of it and definalty coming back for more.

  • Gluten-Free
  • Vegetarian
  • 80g x 30 pieces per bag

Cooking Guidelines: 

COOK FROM FROZEN Note: Cooking times serve as a guide only, as appliances may vary.

  • DEEP FRY: (recommended for best results): Place small batches (up to 10 pieces) into a fryer at 180°C for about 3-4 minutes.
  • OVEN BAKE: Line baking tray with baking paper or lightly grease. Place Parmesan Hash Cakes on tray and spray/brush with oil. Bake in a pre-heated oven at 190°C for about 9 minutes. Turn and continue to cook for a further 4 minutes.
  • PAN FRY: Re-heat with a little oil for about 7 minutes each side on a moderate heat until golden brown and piping hot in the middle.

Serving Suggestions:

Breakfast:  Served with grilled mushrooms, candied bacon and soft poached eggs topped with hollandaise.

Lunch: Serve with heirloom tomato, Buffalo mozzarella and pancetta.

Stacks:

- Topped with a courgette, herbed feta cheese frittata.

- Serve with grilled halloumi, beetroot & pomegranate slaw, avocado, fresh sprouts on Parmesan Hash topped with fried egg.

- Serve with spinach & artichoke compote and fried eggs.

- Serve with roasted balsamic tomatoes with spinach and smoked bacon.

Main:

- Serve as a stack with avocado smash.

- Serve with pan-fried calves liver, crispy bacon and port wine onion jus.

- Buttermilk fried chicken burger layered between two Parmesan Hash cakes.

- Topped with roasted Canterbury Lamb with capers and olives.

- Top with Beef fillet with battered courgette fried & mashed tomato salsa.