Ham Hock Hash with Cucumber Pickles

what you need

• 1 Three Aussie Farmers Bacon Hock
• 1L Chicken stock
• 1 cucumber, deseeded and thinnly sliced
• 2 Tbsp. brown sugar
• 2 Tbsp. apple cider vinegar
• ½ tsp. turmeric
• 600g baby potatoes, peeled and chopped
• 2 celery sticks, chopped
• 100g green beans, chopped
• 2 cloves garlic, crushed
• 2 eggs

how to make it

1. In a large saucepan, add chicken stock and hock then bring to the boil. Once boiling, cover and reduce heat to low, then simmer for 1 hr or until the hock meat shreds easily off the bone. Remove from the heat, remove the meat and set aside.
2. To make pickling mixture, add vinegar, sugar and turmeric to a bowl and stir until sugar has dissolved. Add cucumber and season with salt, then cover and refrigerate.
3. Bring a large saucepan of salted water to the boil, then add potatoes and cook till tender. Drain and set aside.
4. In a large fry-pan, add oil, potatoes and celery, then sauté over med. heat for 10 mins.
5. Add beans and sauté for 2 mins, then add garlic and ham hock meat and cook for a further 5 mins.
6. Divide hash evenly between two plates.
7. In a clean fry-pan, fry eggs as desired.
8. Top plated hash with eggs and garnish with pickled cucumber.
9. Serve and enjoy!