Brunch Hash

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!

Serves 4

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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