Pork And Potato Hash With Pickle Relish - cooking recipe

Ingredients

4 None onions, peeled and finely diced
200 g pickled gherkins, finely chopped
3-4 tbsp olive oil
1-2 tbsp light brown sugar
2 tbsp light balsamic vinegar
20 g clarified butter or ghee
1 kg potatoes, peeled and diced
500 g minced pork
150 ml vegetable stock
6 sprigs marjoram

Preparation

To make the relish, heat oil in a large pan over medium heat and saute half of the chopped onions for 5 minutes. Add the chopped pickles and saute for 3 minutes. Stir in the sugar and let the mixture caramelize for about 5 minutes. Add the balsamic vinegar and 2/3 cup liquid from the pickle jar. Bring to a boil, then reduce heat and simmer gently for 15 minutes. Season with salt and pepper. Set aside to cool at room temperature for 30 minutes, then chill completely in the refrigerator.
Heat butter over medium heat in a large pan and saute the potatoes for about 12 minutes until just tender, stirring occasionally. Remove potatoes from the pan and keep warm in the oven.
Add ground pork to the hot pan and saute over high heat for about 10 minutes until browned. Add the remaining chopped onion and cook for a few minutes. Add the potatoes back to the pan and pour in the stock. Simmer uncovered for 10 minutes, stirring every so often. Season with salt and pepper and add two thirds of the marjoram leaves and check the seasoning.
Spoon the hash onto 4 hot plates and top with relish and the rest of the marjoram leaves as garnish.