This weekend was adventures with home-cured salt beef (that’s “corned beef” to you Americans), mostly because it’s been over a year since I last made it. First and fourth pictures are the hash I made for breakfast today; second pic is the salt beef sandwiches we had for dinner last night (with Emmenthal, tater tots and sweet pickled gherkins); third pic is the fresh-from-the-braise salt beef itself, in all its glory.
The hash was one of my more successful meals of late.
I let the leftover salt beef from last night cool before dicing it (that stops it falling apart, as would happen if you tried to dice it warm). Diced a small onion and a red pepper. Microwaved two medium sized potatoes for five minutes on high, then let them cool before dicing them, too. Threw in some tater tots I had left over from the night before.
Fried onions and peppers first over a medium heat for 10 minutes or so. Removed them from the pan, melted some butter, increased the heat, and added the potato. Fried to a good colour and crunch, then removed it, lowered the heat, and added the meat to rewarm it. Finally, I stirred the potatoes, onions, and peppers back through and put the whole lot in a warm oven while I poached the eggs.
Frying each element individually meant everything still tasted of itself, and helped stop the potatoes dissolving into mush from the stirring necessary while rewarming the salt beef. It also means I could use my smaller cast-iron pan, without having to step up to my largest frying pan, which is an inferior non-stick number.