Potato Hash with Japanese Curry Sauce & Marinated Beef
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2hr -
8 -
Medium
Recipe by Ollie Wong Hee from Decadence at the Dining Galleries at Tasting Australia 2025.
Ingredients
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POTATO HASH
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CURRY SAUCE
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BEEF TOPPING
Method
Prepare the Potatoes
STEP 1
In a large pot, combine 1.5L salted water, bay leaves, and whole potatoes. Bring to the boil, then lower to a simmer. Cook until tender. Turn off the heat and let potatoes cool in the water – this helps them absorb seasoning.
STEP 2
Once cool, drain and gently break them up with the skins on to release steam (important to reduce moisture). Once steam has dissipated, sprinkle over starch, 60g neutral oil, and a pinch of salt.
STEP 3
Use a whisk to gently mash – you want some smooth parts and some chunks for texture. Line a square or rectangular tray with baking paper, spread the mixture in, and press down with another tray weighted with something heavy (e.g. bag of rice). Refrigerate for at least 5 hours or overnight until firm.
Make the Curry Sauce
STEP 1
Bring 450ml water to the boil. Grate or shave the curry block and whisk into the boiling water. Lower to medium heat.
STEP 2
Once thickened and smooth, whisk in both mustards, sugar syrup, and a pinch of salt.
STEP 3
Allow to cool slightly, then blend until silky smooth. Adjust with more or less water for desired consistency – it should cling to the potato without running off.
Prepare the Beef
STEP 1
Steep the diced shallots in Pedro Ximénez for at least 40 minutes.
STEP 2
Coat diced beef lightly with olive oil. Add a touch of salt – remember, other elements are already seasoned.
STEP 3
Strain the shallots and mix into the beef, followed by chopped chives. Mix gently and taste for seasoning. Prepare no more than 10 minutes before serving to maintain freshness.
To Finish and Serve
STEP 1
Remove pressed potato from the fridge. Flip onto a board and portion into squares. Heat oil to 165°C. Fry potato portions for 4 minutes. Rest on paper towel.
STEP 2
Increase oil to 185°C and fry again for 3–4 minutes until golden and crunchy. Drain, season with sea salt, and place on serving plate.
STEP 3
Spoon curry sauce over each piece to cover the top. Generously top with the beef mixture.
STEP 4
Just before serving, thinly slice the raw shiitake mushrooms. Gently layer over the beef — around four slices per individual serve, or a small handful for a shared plate. Distribute evenly.
Serve immediately, with the potato hot and the beef at room temperature.
Tips
- Leftover curry sauce will keep in the fridge for up to 3 weeks.
- Feel free to tweak flavours in the potato water or beef mix to suit your taste.
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