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Serving Suggestion: Salt Beef Hash

Salt Beef Hash

Ingredients

400g slow-cooked Hensons' Salt Beef (ideally falling easily into pieces when pulled apart)
2 medium onions, peeled and roughly chopped (not too small)
1 dessert spoon fresh chopped dill (dried is a usable but poor substitute; use both sparingly)
750ml stock (if the liquid from the braising of the salt beef is neutral in salt terms, use this, otherwise use veal stock - a 50-50 stock mix works well)
800g peeled potatoes, cut to large roast potato size (an all-round potato that is not too waxy is best)
Olive oil
Ground black pepper
Possibly salt to taste

To Serve

Makes a brunch dish for 4.

Serve with a poached or fried egg on top.

This recipe is by Richard McIntyre.

Preparation Method

  1. Chop/shred the salt beef into small pieces.
  2. Soften the onions in a skillet in a little oil without browning, drain and transfer to a basin.
  3. Meanwhile par-boil the potatoes for 4 mins. Drain, cool slightly then chop into 1cm cubes.
  4. Add a tablespoon of oil to the pan and gently fry the potatoes for no more than 3 or 4 mins; keep them moving around the pan; you only want a hint of colour at this stage.
  5. Mix in the onions, salt beef, two-thirds of the stock, plenty of pepper and the dill. Stir well.
  6. Transfer into either a roasting tin or oven-to-table dish if your pan is not oven suitable.
  7. Cook in a medium heat oven for 20 mins, then stir it around. If it has dried out add half of the remaining stock; the dish should not be over browned at this stage. Check seasoning.
  8. Place back in the oven to finish cooking for ten minutes longer.
  9. The finished look and texture on top is a matter of personal preference. If you like it slightly crusty and more browned, gently press the top of the hash down to form a slightly more dense texture before a slightly longer final cook of 15 mins. A modest crust with a gentle browning whilst retaining a little liquid underneath is the ideal. You can hold it at the 20 mins cooking stage, re-heating and browning later (this is the best point to transfer to individual portion dishes). If holding, you’ll need to add the final amount of stock to re-moisten before the final cook.