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Corned Beef Hash with Easy Mustard Aoili

July 26, 2015

Serve with a fried egg and steamed greens

Serve with a fried egg and steamed greens

Recently we had a wonderful holiday in Auckland, New Zealand, where we slept in every day and languished in our warm hotel room while it was cold and wet and windy outside.

We only ventured out when our stomachs got the better of us, and searched for a hearty warming breakfast to keep us going until dinner. Our holidays seem to consist of seeking one meal to the next, in between relaxing and digesting – do yours?

The food in Auckland is vibrant, fresh and exciting, we found some wonderful café’s and restaurants. I did notice, however, a recurring theme on breakfast menus, and that was (potato) hash.

Where we see a lot of roesti and perhaps, potato tortilla’s on local menus, potato hash is not so common.

I think I saw it on every single breakfast menu where we dined. And you know what? – I never tried it –  there were always other things on the menu that distracted me more!

Hash is a dish consisting of chopped cooked potatoes mixed together and shallow fried as a patty. The name is derived from the French verb ‘hacher’  – to chop. I knew it as ‘bubble & squeak’; a mash-up of leftovers which might include roast meat and other vegetables. A similar rendition is colcannon. It is often mixed with corned beef
where it was popular in Britain during and after World War II as rationing limited the availability of fresh meat.

Unlike roesti, which uses raw grated potato, the potatoes are pre-cooked, which when reheated, are a fabulous source of resistant starch.

If you are doing a roast dinner, cook extra vegetables for this hash because it makes an easy extra meal for the next day. We don’t eat a lot of potatoes so when roasting, I always use plenty of sweet potatoes, cauliflower, yams, pumpkin, swedes and parsnips. They make the hash much more flavoursome and nutritious than regular white potatoes. I don’t add any egg or flour, roasted starchy vegetables will hold together without any binders. My kids love this with some cheese added, but I don’t usually add it as a rule.

I have used corned beef, which I do myself, but you could equally use some bought corned beef from the deli (Or leftover roast meat). Ask for a thick slab, rather than slices, it produces a better texture. This recipe makes 4 patties which we found 1 per serve plenty, especially if serving with an egg and green vegetables. This is true comfort food on a wintery day!

Not pretty, but yummy!

Not pretty, but yummy – and nutritious!

200g corned beef, cut in chunks

½ small onion

50g water

500g roasted starchy vegetables (I used a combination of sweet potatoes, pumpkin and parsnip)

2 tabs chopped parsley

30g tasty cheese (optional)

salt & pepper to taste

½ cup mayonnaise (preferably home-made)

2 teas seeded mustard

Finely chop the onion on SP 5 for 5 seconds. Add the corned beef and water and cook for 5 minutes on SP 1 REVERSE at 100°C (MC off)

Pour off the water and shred the beef on SP 4 REVERSE. The time will vary depending on the cut of the meat and how well it was corned. If you use pre-purchased beef, it will be firmer and you may need to chop it instead. You are after a “pulled” texture, not a minced texture.

Add the vegetables, parsley, cheese (if using), salt & pepper and mix on SP 4 REVERSE to combine. Do not over process, it needs to be roughly mashed. Form into 4 patties and fry in plenty of ghee or tallow! Serve with a fried egg and mustard aioli.

To make the mustard aioli, mix together the seeded mustard and mayonnaise!

 

 

 

 

 

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