Name: Salt Beef Hash
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 4
Ingredients: 1 kg Salt Beef; 2 leeks, outer leaves and most of the green end removed, washed and very thinly sliced; 500g new potatoes, boiled and crushed; 1 red onion, peeled and sliced; ½ bunch fresh chives, very finely chopped; 4 organic eggs; 1 green chilli, deseeded and finely chopped

Salt Beef Hash

Salt beef hash is a hearty, comforting dish that works at any time of day. If you are looking for something good to do with salt beef, this is a very solid place to start. Straightforward to make and deeply satisfying to eat, it is also a great way to use up any leftover pieces you might have to hand.

A piece of salt beef can go a long way, and this recipe makes the most of every last bit. Simply flake it up and fry it hard with potatoes and whatever else takes your fancy. Here, I have gone with leeks, pickled red onions and chillies. A fried egg on top feels essential, along with a little chilli sauce for brightness. Something fruity or acidic works best. Add a couple of eggs and you have the perfect weekend brunch.

Serves: 4

Prep time: 25 minutes

Cook time: 2 hours 30 minutes

Ingredients

1 kg Salt Beef
2 leeks, outer leaves and most of the green end removed, washed and very thinly sliced
500g new potatoes, boiled and crushed
1 red onion, peeled and sliced
½ bunch fresh chives, very finely chopped
4 organic eggs
1 green chilli, deseeded and finely chopped

Method

To Cook the Salt Beef

Remove the salt beef from its packaging and place it in a pan of cold water.
Bring the water to a boil, then reduce the heat and simmer very gently for 1 ½ to 2 hours, until the meat feels tender when pierced with a small sharp knife.
Remove from the heat and let it rest for 20-minutes.
Cut the salt beef in half, reserving one half for another use; only half is needed for this recipe.
Keep the cooking liquid, as it makes an excellent broth,

To Make the Hash

Place the red onion in a bowl, season with sea salt, and leave for 10-minutes. Then add 2 tablespoons of white wine vinegar.
Set a large frying pan or cast-iron skillet over high heat and add a tablespoon of oil.
Flake the salt beef into smaller chunks and pieces.
Once the oil begins to smoke, carefully add the salt beef and crushed potatoes. Allow them to cook undisturbed for 2-minutes – resist the temptation to shake the pan.
After 2-minutes, add the leeks and a pinch of sea salt, then toss everything together. Leave to cook for another 2-minutes.
Toss once more and cook for an additional 5-minutes, tossing regularly.
Add the chives, chilli, and prepared red onion, and toss again. Check the seasoning and adjust as needed.
In a separate pan, fry the eggs in a little oil and serve on top of the hash.

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Salt Beef

£18.50

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George Ryle

For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.