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

  • Salt

  • Pepper

  • 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


  • 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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