Minced Beef Hash
This is my adaptation of Anthony Worrall Thompson's recipe from his Weekend Cookbook which again is an adaptation of a classic American breakfast dish. It makes a great weekend brunch and easily fills you up until dinner. It would be equally suitable as a supper dish too.
½ syn on Extra Easy
200g extra lean minced beef
2 rasher bacon, finely chopped
2 tomatoes, de-seeded and finely chopped
1 onion, finely chopped
1 tbsp sherry vinegar
2 tsp Dijon mustard
200g potatoes, peeled and grated
salt and freshly ground black pepper
a few drops of Worcestershire sauce
Tomatoes, baked beans, mushrooms to serve
Mix together all the ingredients except the eggs and Worcestershire sauce. Heat a little Fry Light in a large frying pan, and when hot, add the beef mix. Cook for around ten minutes until the meat is cooked through, constantly stirring to prevent it sticking. The idea is to get some crusty bits on the meat, but without any added fat when frying, this can be very difficult. I was finding that instead of browning off nicely, it was just sticking to the pan. Therefore, to finish it off, stick it under the grill for 5-10 minutes, until the top is well browned. This is what really gives the dish its flavour. Season with Worcestershire sauce and serve topped with a fried egg each.
Serve with accompaniments of your choice – I had some leftover tomatoes and mushrooms, but you can also add baked beans, or even sausages for that complete Sunday fry-up!