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)
Ground black pepper
Possibly salt to taste
Makes a brunch dish for 4.
Serve with a poached or fried egg on top.
This recipe is by Richard McIntyre.
- Chop/shred the salt beef into small pieces.
- Soften the onions in a skillet in a little oil without browning, drain and transfer to a basin.
- Meanwhile par-boil the potatoes for 4 mins. Drain, cool slightly then chop into 1cm cubes.
- 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.
- Mix in the onions, salt beef, two-thirds of the stock, plenty of pepper and the dill. Stir well.
- Transfer into either a roasting tin or oven-to-table dish if your pan is not oven suitable.
- 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.
- Place back in the oven to finish cooking for ten minutes longer.
- 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.