Brisket and Potato Hash with Fried Eggs Recipe
Serves 4
Ingredients:
500g potatoes (such as Sebago), peeled and cut into 3cm pieces
¼ cup ghee
6 sprigs oregano, plus extra to serve
1 leek, thickly sliced
4 cloves garlic, thinly sliced
150g brussels sprouts, leaves separated
500g Slow-cooked Spiced Beef Brisket, shredded
4 eggs
1 tsp smoked paprika
¼ cup finely grated manchego cheese, to serve
Method:
Place the potatoes in a large saucepan of cold salted water. Bring to the boil over high heat and cook for 8 minutes, or until partially cooked. Drain and pat dry.
Heat 2 tablespoons of the ghee in a large heavy-based frying pan over high heat. Add oregano and cook for 30 seconds, or until crispy. Remove from the pan and set aside. Add the potatoes to the pan and cook for 10 minutes, turning occasionally, or until golden. Add the leek, garlic and brussels sprouts and cook for 4 minutes, or until the leek is soft. Add the brisket and cook for 6 minutes or until heated through and crispy on the edges.
Meanwhile, heat remaining ghee in a large non-stick frying pan. Add the eggs and paprika. Cook for 3 minutes or until the egg whites are cooked and the yolks are runny. Divide the hash between plates. Serve topped with an egg, finely grated manchego and extra oregano.
Check out the recipe for the Slow-cooked Beef Brisket featured above here, and a Brisket & Sherrry-roasted Mushrrom Ragu with Pasta here.
