St Patrick's Day beef hash and a pint

St Patrick's Day beef hash and a pint

Tom Parker-Bowles takes to the This Morning kitchen to rustle up beef hash, served with a poached egg and a pint of Guinness, to celebrate St Patrick's Day.

Ingredients:400g cold beef (leftover roast best, but you could also use chopped steak) roughly chopped1 large onion, chopped4 spring onions1 chilli (jalapeno good, or green finger chilli), finely chopped4 leftover cold roast potatoes, roughly smashed or 2 big cooked floury potatoes, roughly mashed4 rashers of streaky bacon, fried until crisp, then crumbled2 eggs, lightly beatenhandful of chopped parsleybig pinch saltbig jig Tabascolots of fresh black pepperwalnut sized lump of butterglug of olive oil4 soft poached eggsMethod:Heat oil in frying pan over a medium heat and soften the onions and chillies, for about 10 minutes. Set aside and allow to cool.In a bowl, mix beef, onion/chilli mix, potatoes, bacon, eggs, parsley, salt, Tabasco and pepper.Form into 4 patties and fry in butter until crisp and golden.Top with poached egg. Serve with a pint of Guinness.


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