- Serves: 4
- Cook Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Effort: medium
For the hash
- 1 pint duck fat
- 4 large potatoes, chopped into small cubes
- 200 g cooked salted calves tongue, (optional)
- 500 g cooked salted beef brisket, chopped into small cubes
- 4 cooked beetroot, (not in vinegar), chopped into small cubes
- 125 g butter
- 2 cloves garlic
- 1 lemon, zest and juice
- 2 bunches spring onions
- 100 g chopped mixed parsley and tarragon
- 1-2 tbsp olive oil
- 4 eggs
For the mustard sauce
- 100 ml white wine
- 200 ml chicken stock
- 1-2 tbsp dijon mustard
- 150 ml cream
- squeeze lemon juice
1. Melt the duck fat in a pan, reserving a few tablespoons, and cook the chopped potato over a low heat for 20 minutes, or until the potatoes are golden-brown and tender. Drain, reserving the duck fat, and set the potatoes aside.
2. Return the duck fat to the heat and fry the cubes of tongue and brisket until crisp and golden-brown. Remove with a slotted spoon and drain on kitchen paper.
3. Cook the beetroot in the same fat until tender, then remove and drain on kitchen paper.
4. For the mustard sauce: simmer the wine in a pan for 5-6 minutes, or until the volume of the liquid has reduced by half. Add the stock and simmer again until the liquid has reduced by half. Stir in the cream and mustard and simmer for a further 4-5 minutes, or until the sauce is thickened. Add a squeeze of lemon juice to taste.
5. To cook the beef hash, add the reserved duck fat and butter into a pan and heat until foaming. Add the cooked potatoes, tongue, brisket and beetroot into the pan and fry for 1-2 minutes, then add the garlic, lemon zest, spring onion and chopped herbs. Mix well and cook until heated through.
6. Meanwhile, in a separate frying pan, heat the olive oil and fry the eggs to your liking.
7. To serve, spoon the hash onto serving plates and top each serving with a fried egg. Spoon over the mustard sauce.
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