Recipe by Adrian Richardson from Secret Meat Business
This recipe is from Episode 13 of Secret Meat Business
1 bolar blade, cooked, (from the shoulder) sliced into 1cm cubes
150 Gms ham, cut into 1 cm dice
150 Gms roast beef, cut into 1 cm dice
150 Gms braised beef flank or belly meat, cut into 1 cm dice
150 Gms corned silver side, cut into 1 cm dice
1 pork sausage (cooked), cut into 1 cm dice
½ cup continental parsley, finely chopped
1 clove garlic, finely chopped
1 shallot, finely chopped
1 tablespoon fresh peas
2 Kipfler potatoes, thinly sliced
3 tablespoons Duck fat
2 tablespoons Extra Virgin Olive Oil
1 egg yolk, per person
Heat a fry pan over a low heat, with the duck fat & the garlic until the garlic becomes golden
Then increase the heat to medium and add the shallots & Kipfler potatoes.
Increase the heat to high and add the bolar blade, ham, beef, corned silverside & sausage to the pan Season with salt & pepper,
When the meats are golden and slightly crisp add the peas & parsley, & stir, until just cooked.
Divide the mixture onto your plates & add the egg yolk to each,
Serve with a slice of toast with lots of butter.
Serves 4 – 6 hungry breakfasters.
Sparkling Whites, Chardonnay and Pinot Noir are the best wines to pair with Swedish Hash Breakfast.
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