Paddy's Bully Beef Hash

Name: How to cook Paddy's Bully Beef Hash - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Laura

Paddy's Bully Beef Hash

In honour of Saint Patrick, this dish is made from humble ingredients, leftover spuds and bully beef, two staples that were relied upon during many wars and are popularly eaten on the 17th March to commemorate this 5th century Romano-British missionary and bishop who introduced Christianity to Ireland.

Ingredient

Food ration :

2 servings

500 g

white and/or sweet potatoes, peeled and cut into thick slices

250 g

corned beef, chopped

100 g

(1 large) good quality tomato, sliced

1 tsp

olive oil

1 tin (250 g)

cooked butter beans, drained

75 g

cheddar or Mexican cheese, grated

1/2

large onion, thinly sliced

slices

few jalapeño

1 tbsp

tomato puree

1 tsp

cumin powder

1 tsp

garlic granules

1 tbsp

pickled jalapeño, finely diced

1 (15 g)

red chilli, finely diced

Cooking instructions

* Step 1

Pre-heat the oven to 180 degrees C fan (roast setting). Parboil the potatoes for 5 minutes then drain and leave sitting over a sieve for 5 minutes for the steam to dry. Place them on a lightly oiled baking sheet. In a separate dish place the slices of tomato. Drizzle both the potatoes and the tomatoes with a little olive oil, cracked black pepper and half the oregano. Roast in the oven for 30 minutes turning over halfway through the cooking time.

* Step 2

Mix the paste ingredients together with the remaining oregano and combine with the butter beans.

* Step 3

Remove the potatoes and tomatoes from the oven. On the tray with the roasted potatoes, carefully add the roasted tomatoes then layer with the butter beans, corned beef, onion, jalapeño and top with the grated cheese. Place back in the oven and bake for 20-30 minutes. Note: There is no need to add salt as the corned beef is salty.