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Swedish Hash Breakfast

This recipe is from Episode 13 of Secret Meat Business



  • 1.

    Heat a fry pan over a low heat, with the duck fat & the garlic until the garlic becomes golden

  • 2.

    Then increase the heat to medium and add the shallots & Kipfler potatoes.

  • 3.

    Increase the heat to high and add the bolar blade, ham, beef, corned silverside & sausage to the pan Season with salt & pepper,

  • 4.

    When the meats are golden and slightly crisp add the peas & parsley, & stir, until just cooked.

  • 5.

    Divide the mixture onto your plates & add the egg yolk to each,

  • 6.

    Serve with a slice of toast with lots of butter.

  • 7.

    Serves 4 – 6 hungry breakfasters.

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Andrew Graham

Sparkling Whites, Chardonnay and Pinot Noir are the best wines to pair with Swedish Hash Breakfast.


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