Salt Beef & Chorizo Hash Recipe

Sometimes there’s nothing more appealing than a recipe which gives you an excuse to waltz around the market squeezing seasonal produce and talking to butchers about the provenance of their locally-reared pork, before getting all of the ingredients home and spending hours crafting them into a delicate meal – if you’re lucky, some songbirds might fly through the kitchen window, tie your apron strings with their beaks and provide musical accompaniment.
Other times you just want to quarantine yourself at home and follow a recipe that requires you to chuck anything edible into a pan and then bung it in the oven – including but not limited to potatoes, fresh/frozen veg, chilled/cured meats, and any songbirds foolish enough to step to you on a day like this.
For the headliners I used Salt Beef and Chorizo because that’s what I had lying around, but in a pinch you can use Corned Beef, Spam, Bacon, Black Pudding – anything you’d expect to find in a nuclear bunker.  See it as a vehicle to use up whatever vegetables you’ve got in your fridge as well, and then supplement them with some frozen peas and peppers to brighten things up a bit.
Recipe and Photos:

  • 200g Salt Beef, cubed or shredded
  • 200g Chorizo, in pound coin-sized slices
  • 4 Baking Potatoes (Or equivalent), diced
  • 1 Onion, diced
  • 2 Celery sticks, diced
  • 2 Garlic cloves, crushed
  • 1 Red Pepper, sliced
  • 100ml Stock
  • Handful of Frozen Peas

  1. Pour a glug of Olive Oil in a big pan and soften the onion and celery in there for a few minutes, add the chorizo until it begins to swell, the oil it releases should start to give the onion and celery a pale golden tint.
  2. Add the potatoes and a pinch of salt, saute on a high heat until they start to go brown on the edges and soften on the corners
  3. Add the stock and bring to a simmer.  Take off the heat and add the salt beef and red pepper.
  4. Cover the pan and put it in the oven for 30 minutes at 200°C
  5. A few minutes before serving stir a handful of frozen peas through so they defrost and cook slightly, but stay fresh.  Top with a poached egg, sprinkle with chives and serve with baked beans (it’s the law)
Here’s it is, topped with a chaste little eggy all intact:
And one for you yolk pervs: