Make hash, not waste

Name: 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)

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Ox Cheek Hash

Course Appetizer, Breakfast, Entrée, Main Course

Keyword Beef, Hash, Leftovers, Ox Cheek

Servings 2

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