Recipes, Beef Recipes

Salt beef hash

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If you are looking for something fun to do with salt beef, then you have come to the right place. This recipe is really straightforward and super satisfying. A couple of fried eggs and you have a perfect weekend brunch.

A piece of salt beef can go a long way, and this is a perfect little recipe for any leftover bits. 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 fairly essential, I also like a little chilli sauce over the top — something fruity or acidic.

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

Serves 4

Ingredients

Shop the ingredients

Directions

To cook the salt beef:

  1. Remove the salt beef from its packaging and place in a pan of cold water.
  2. Bring the water up to the boil, then reduce the heat and allow it to simmer, very gently for 1 ½ to 2 hours. The flesh should feel tender when inserting a small sharp knife.
  3. Remove from the heat and leave to sit for 20 minutes.
  4. Cut the salt beef in half and save one half for something else. You will only need about half of it for this recipe.
  5. Keep the cooking liquid as it makes a great broth.

To make the hash:

  1. Place the red onion in a bowl and season with sea salt. Leave for 10 minutes, then add 2 tablespoons of white wine vinegar.
  2. Set a large frying pan or cast-iron skillet over a high heat and add a tablespoon of oil.
  3. Flake the piece of salt beef into smaller chunks and pieces.
  4. Once the oil in the pan begins to smoke, then carefully add the salt beef and the potatoes. Allow them to cook like this for 2 minutes If you are looking for something fun to do with salt beef, you’ve come to the right place. Add a couple of fried eggs, and you have a perfect weekend brunch. don’t be tempted to shake the pan.
  5. After 2 minutes, add the leeks and a pinch of sea salt, and then toss everything together. Then leave for another two minutes.
  6. Toss once more and then cook for another 5 minutes, tossing regularly.
  7. Add the chives, chilli, and red onion, and toss once more. Check the seasoning and adjust as necessary.
  8. Fry the eggs in a frying pan, with oil.

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.