Food
Beef hash with jacket potato
Serves: 1Prep Time: 10 mins
Cooking Time: 1½ hrs
Cals per serving: 392
Take the ingredients that you already have...
1 large potato
Olive oil
Salt and black pepper
½ sprig of thyme, leaves only
1 garlic clove, crushed
½ sprig of fresh rosemary, leaves only
½ carrots, peeled and sliced
¼ leek, finely-sliced
125g (4½oz) leftover cooked beef brisket
Knob of butter
and just add...
½ stick of celery, chopped
2 tbsp Worcestershire sauce
Fresh flat-leaf parsley
1. Preheat the oven to 200°C/400°F/Gas 6.
2. Prick the potato with a fork. Pour oil into your hands, and rub over the potato. Sprinkle with salt.
3. Bake for 1¼-1½ hours.
4. Meanwhile, heat oil in a frying pan. Add the thyme, garlic, rosemary and Worcestershire sauce. Cook until nicely glazed, then add carrots, celery and leeks.
5. Reduce the heat and toss the vegetables until cooked. Flake in the cooked brisket.
6. Take the potato out of the oven, cut a cross in it, add the butter. Top with the beef hash. Serve with salad.