Corned Beef Hash

Updated at: Thu, 17 Aug 2023 12:30:57 GMT

Step 1

Ask your butcher to chop the brisket into large (apple sized) chunks. Put these in a sealable container big enough to also take the cold brine marinade. Keep it in the fridge for five days or so. Then rinse off the marinade (for around 15 minutes– to remove any excess salty taste) and simmer it in a pan for two to three hours on a low light until the beef begins to fall apart. Pour away the cooking juices and mash the meat with a fork. Ideally you want a mix of strands and some bigger chunks – again to keep the texture interesting. Parboil the new potatoes till they’re just cooked. Cool them down and roughly chop them into 2cm chunks. Finely slice the onions and sweat them down with a little oil to cook them through without changing their colour.

Step 2

Add your butter to a hot pan and sauté the potato chunks till they begin to colour golden brown. Add the onions and warm them through. Mix in the corned beef along with the cream, stirring till it’s warmed through. Mix in the chopped chives.

Step 3

While this warms, heat your bacon under a grill and poach your eggs so they’re still runny (three minutes or so).

Step 4

The final visual flourish comes by topping each serving with two rashers of slightly crispy bacon and a soft poached egg. Sprinkle this with cracked black pepper and garnish it with some parsley.

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