Recipes, Beef Recipes

Salt beef hash

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Salt beef hash is a hearty, comforting dish that’s perfect for any time of day. If you’re looking for something fun to do with salt beef, you’ve come to the right place. This recipe is really straightforward and super satisfying. A piece of salt beef can go a long way, and this is a perfect little recipe for any leftover bits. Just flake it all up and hard fry it with some potatoes and basically anything else you fancy. On this occasion, I went for leeks, pickled red onions, and chillies. I think the fried egg is essential, along with a little chilli sauce over the top – something fruity or acidic works best. A couple of fried eggs, and you’ve got the perfect weekend brunch.

Salt beef hash in a large frying pan accompanied by two fried eggs on the side.

Serves 4

Ingredients

Method

To Cook the Salt Beef

  1. Remove the salt beef from its packaging and place it in a pan of cold water.
  2. 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.
  3. Remove from the heat and let it rest for 20-minutes.
  4. Cut the salt beef in half, reserving one half for another use; only half is needed for this recipe.
  5. Keep the cooking liquid, as it makes an excellent broth,

To Make the Hash

  1. Place the red onion in a bowl, season with sea salt, and leave for 10-minutes. Then add 2 tablespoons of white wine vinegar.
  2. Set a large frying pan or cast-iron skillet over high heat and add a tablespoon of oil.
  3. Flake the salt beef into smaller chunks and pieces.
  4. 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.
  5. After 2-minutes, add the leeks and a pinch of sea salt, then toss everything together. Leave to cook for another 2-minutes.
  6. Toss once more and cook for an additional 5-minutes, tossing regularly.
  7. Add the chives, chilli, and prepared red onion, and toss again. Check the seasoning and adjust as needed.
  8. In a separate pan, fry the eggs in a little oil and serve on top of the hash.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.