Rise and Shine With Salt Beef Hash

Replacing corned beef with Hensons Famous Salt Beef for a breakfast hash takes this morning treat from good to great.



  • 800g peeled potatoes cut to large roast potato size
  • 2 medium onions peeled and roughly chopped
  • 400g slow-cooked Hensons Famous Salt Beef
  • 1 dessert spoon fresh chopped dill
  • 750ml stock – if the liquid from the braising the salt beef is neutral in salt terms, use this otherwise use veal stock (a 50-50 stock mix works well)
  • Splash olive oil
  • Ground black pepper



  • Chop or shred salt beef into small pieces.
  • Soften onions in a skillet in a little oil without browning, drain and transfer to a basin. Parboil potatoes for 4 minutes. Drain, cool slightly then chop into 1cm cubes.
  • Add a tablespoon of oil to the pan and gently fry potatoes for 3 or 4 mins; keep them moving around the pan to get a hint of colour.
  • Mix in onions, salt beef, two-thirds of the stock, plenty of pepper and the dill. Sir well. Transfer into a roasting tin or oven-to-table dish if your pan is not oven suitable.Cook in a medium hot oven for 20 mins, then stir around. If it has dried out add half of the remaining stock; the dish should not be over browned at this stage. Check seasoning. Place back in the oven to finish cooking for 10 minutes longer. Top with a perfectly poached egg.
  • Trial the final cooking to achieve the look and texture you prefer. For a browner crustier top, gently press the hash down to form a slightly more dense texture and cook for another 5 minutes. For a lighter crust and more liquid hash,  cook for 20 minutes only. This is ideal if you plan to reheat or transfer to individual portions for a final browning. Use remaining stock to re-moisten if needed.