Corned Beef and Apple Hash
- butchery beef silverside corned, per kg
- ½ onion, peeled and chopped roughly
- Pinch peppercorns
- 20 g butter
- 2 Tbsp olive oil
- 1 onion, peeled and sliced
- 2 cloves garlic, peeled and diced
- 4 potatoes, peeled and par-boiled
- 2 apples, 1 grated and 1 sliced thinly
- 1 tsp dried sage
- 2 eggs
- Salt and freshly ground pepper
- Oil for cooking hash cakes
- 1 broccoli, steamed
- 4 Tbsp chutney
Place silverside into a large saucepan and cover with water. Add chopped onions and peppercorns. Bring it to a boil, then return to a simmer for 1 ½ hours. Remove any fat then shred the meat while warm.
Heat 10g butter and oil in a frying pan to a medium heat. Add sliced onions and garlic. Cook for 7-10 minutes until the onions are golden brown.
Preheat oven to 180ºC.
Grate potatoes and 1 apple into a large bowl. Add onion mix, sage, eggs and shredded meat. Season with salt and pepper then mix well. Divide mixture into 8 even sized balls.
Heat a little oil in a frying pan. Cook the hash in batches of 2, squashing the balls into cakes. Brown on each side for 2-3 minutes. Keep warm in the oven while you cook the remainder.
Clean the frying pan. Heat the remaining 10g butter and fry apple slices on each side for 2 minutes.
Serve 2 hash cakes per person with apple slices, chutney and steamed broccoli.