Hash
I cannot tell how much beef you’ll have left over, so we can’t be exact here. Look at your remains and decide what will be appropriate. You’ll need roughly the same amounts of meat and veg.
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Serves
0
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Chopped
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onions
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For frying:
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olive oil
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Canned
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plum tomatoes
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Boiled, chopped
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potatoes
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Leftover
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boiled beef brisket, shredded
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1
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egg per person
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1
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Fry the onions in oil in a frying pan over medium-high heat until soft, crush a few tomatoes into the pan and let these cook down.
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2
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Add the potatoes and beef, season to taste and toss in the pan until it’s all heated through; if it’s getting dry, add some juice from the tinned tomatoes, but it’s good to let the potatoes get a bit of colour.
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3
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Fry an egg for each diner, divide hash among plates, top each with an egg, season to taste and serve.
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This recipe is from the June 2012 issue of Australian Gourmet Traveller.
RECIPE Fergus Henderson
PHOTOGRAPHY Dean Wilmot
STYLING Emma Knowles