This, or something like it but a bit greasier, was the first thing I ate when I went on my illegal job-hunting mission to New York in this tiny joint on Second Avenue. This is one of the yummiest brunch dishes out there: such a quick and easy cook – I dare you to make a hash of it!
- 500g potatoes (ie 2 large ones), diced
- 3 tablespoons light oil
- 2 tablespoons butter
- 2 onions, diced 2.5cm square
- 4 really thick slices of salt beef*, weighing about 75g each, large diced or roughly broken into big pieces
- 1-2 tablespoons Dijon mustard, to taste
- A big handful of flat-leaf parsley, chopped
- 4 medium, cooked beetroot (about 200g), diced
- 4 spring onions, sliced
- 4 eggs
- A good pinch of chilli flakes
- Salt and pepper
- Cover the potatoes with cold salted water, put on a high heat and bring to the boil, then simmer until they are almost tender and drain. While the spuds are cooking, heat half the oil with half the butter in a large, heavy pan and fry the onions over a medium heat until they are softening and starting to brown.
- Chuck in the drained potatoes, add the rest of the oil, turn the heat up to maximum, and fry for a few more minutes, until the potatoes are just starting to pick up some colour.
- Season, stir in the beef, mustard and parsley and lastly add the beetroot, turning it in carefully so as to avoid everything going pink. Once the beetroot is warm – just a minute or two – turn the heat off and stir in the spring onions.
- Fry the eggs in the rest of the butter, then season and sprinkle with chilli flakes. Divide the hash into 4 portions and put an egg on top of each.