Ox Cheek Hash
Ingredients
- 250-300 g braised ox cheek or alternative filling
- 350-400 g potatoes diced
- 1 large onion finely sliced
- 1 tsp sugar
- 1 tsp Mustard seeds
- 3 sprigs thyme leaves picked
- 250 ml stout or a splash of balsamic vinegar and 150ml beef stock, if you don’t want to use alcohol
- 2 tsp brown sauce
- 1 tbsp fresh parsley finely chopped (leaves and stems)
- 2 tbsp cooking oil
- 1 tbsp butter
- Salt
- Freshly ground pepper
- 2 eggs optional
- Cayenne pepper optional