breakfast · everyday
Octopus hash brown bites with onion jam and spicy labneh
Crispy hash brown squares topped with seared octopus, a sweet-sour three-onion jam, quick-pickled celtuce and a Calabrian chile labneh 'aioli'.
- Time
- 75min
- Steps
- 7
Ingredients
Tick what you already have.
Allergens
Contains milk and molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor.
Helpful, not essential: Oven.
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Method
-
1
Render the guanciale slowly in a pan until crisp. Lift out and keep the fat.
-
2
Cook the onions in half the guanciale fat with a pinch of salt, covered with parchment, stirring now and then, until deeply caramelized, about 30 minutes. Add the sherry vinegar and sugar and cook to a jam.
-
3
Pickle: bring the vinegar, sugar and salt to a boil and pour over the celtuce. Leave 20 minutes.
-
4
Blend the labneh, chiles, lemon, sriracha, olive oil and the remaining guanciale fat until smooth.
-
5
Bake or fry the hash browns until very crisp, and cut each in half.
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6
Sear the octopus in a very hot pan until charred, and slice.
-
7
Top each hash brown with onion jam, octopus, a dollop of labneh, pickled celtuce and crispy guanciale.
