St Patrick's Day beef hash and a pint

Published Monday, 17 March 2014
Toggle font size

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.

St Patrick's Day beef hash and a pint
Tom Parker-Bowles is cooking up a storm for St Patrick's Day. (© Rex Features)


  • 400g cold beef (leftover roast best, but you could also use chopped steak) roughly chopped
  • 1 large onion, chopped
  • 4 spring onions
  • 1 chilli (jalapeno good, or green finger chilli), finely chopped
  • 4 leftover cold roast potatoes, roughly smashed or 2 big cooked floury potatoes, roughly mashed
  • 4 rashers of streaky bacon, fried until crisp, then crumbled
  • 2 eggs, lightly beaten
  • handful of chopped parsley
  • big pinch salt
  • big jig Tabasco
  • lots of fresh black pepper
  • walnut sized lump of butter
  • glug of olive oil
  • 4 soft poached eggs


  1. 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.
  2. In a bowl, mix beef, onion/chilli mix, potatoes, bacon, eggs, parsley, salt, Tabasco and pepper.
  3. Form into 4 patties and fry in butter until crisp and golden.
  4. Top with poached egg. Serve with a pint of Guinness.
© UTV News
Comments Comments
No comments. Be the first to comment.
Email address*:    
House Rules:  
Your Comment:  
[All comments are moderated and will not appear immediately. Your name, location and comment will be displayed on this page if your post passes moderation.]