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Beef hash cakes with chipotle yoghurt
Beef hash cakes with chipotle yoghurt
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Total Time:
30 minutes
Transform leftover roast beef or corned beef into a delicious breakfast.
Ingredients:
  • 150 g leftover braised beef such as shin, feather or brisket
  • 2 sprigs of fresh flat-leaf parsley
  • a few fresh chives
  • 1 large gherkin
  • 200 g cold mashed potato
  • ½ tablespoon English mustard
  • 50 g plain flour
  • 2 medium free-range eggs
  • 75 g panko breadcrumbs
  • 200 ml groundnut oil
Instructions:
  • Begin by shredding the beef. Next, roughly chop the parsley leaves, chives, and gherkins. Combine them in a large bowl with the mashed potato, mustard, pinch of sea salt, and black pepper. Mix everything until well combined. Shape the mixture into four balls using your hands, then flatten each into a patty. Set up three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with panko breadcrumbs. Coat each patty in flour, then egg, and finally breadcrumbs, ensuring they are well coated. Place the coated patties on a plate, cover with clingfilm, and chill in the fridge for 30 minutes. Heat oil in a large frying pan over a medium heat. Gently cook the patties for 4 minutes on each side, or until they turn golden and crisp. Combine yoghurt and Tabasco in a serving bowl and serve it alongside the beef hash cakes. Enjoy with dressed rocket and a poached egg.

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