Here is another potato free hash recipe, which has the flavour and colour of beets, and the hearty “comfort food” effect as well. There are two variations of this recipe, that I have made for my wife recently one with the beef and the other only with the bacon.
Corned-Beef Hash with Beetroot and Bacon
Ingredients:
- Corned Beef 200 g tin
- Red Onion 1 medium to large
- Garlic 2 cloves
- Bacon 1 rasher
- Beetroot 1 medium (prepared and cooked)
- Dried Parsley 1/2 tsp
- Ground Black Pepper 1/2 tsp
- Oil splash
- Salt to taste
- Water as needed
Method:
In a medium pan fry off the piece of bacon and remove it from the pan retaining the dripping. Dice the onion, garlic, and beetroot. Add a splash of oil to the bacon dripping, and add the onion. When it begins to soften add the garlic and beets. Fry until tender. Add the herbs and pepper and a few splashes of water if needed to keep the mixture deglazed. Shred the bacon and dice the corned beef. Stir these in and stir until well mixed in and dissolving into a hash. Pat flat into the pan and brown well, then flip with a spatula, then serve. Salt if needed.
Bacon and Beetroot Hash
Ingredients:
- Bacon 4 to 5 rashers
- Red Onion 1 medium to large
- Garlic 2 cloves
- Beetroot 1 medium (prepared and cooked)
- Dried Parsley 1/2 tsp
- Ground Black Pepper 1/4 tsp
- Onion Powder 1/4 tsp
- Double Cream 3 to 4 Tbs
- Oil splash
- Salt to taste
- Water as needed
Method:
In a medium pan fry off the bacon and remove it from the pan retaining half the dripping. Dice the onion, garlic, and beetroot. Add a splash of oil to the bacon dripping, and add the onion. When it begins to soften add the garlic and beets. Fry until tender. Add the herbs and pepper and a few splashes of water if needed to keep the mixture deglazed. Shred the bacon and stir it until well mixed in. Pat flat into the pan and brown well, then flip with a spatula, then serve. Reduce the heat and add the cream. Allow the cream to thicken, and mix well with the hash mixture. Salt if needed.
Padre
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