Name: Silverside hash with potato herb salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 4 potatoes, peeled, cut into 3cm chunks; 300 gram cooked silverside, trimmed; 150 gram green beans, cut into 5cm lengths; 1 tablespoon water; 50 gram butter; 1 tablespoon olive oil; 2 teaspoon wholegrain mustard; 1.5 tablespoon white vinegar; 4 eggs at room temperature; 2 spring onions, sliced diagonally; 1/4 cup parsley, roughly chopped

Silverside hash with potato herb salad

This simple take on silverside is served with herby potato salad and topped with a poached egg — making it a comforting meal for any time of the day

Serves 4

Prep

20M

Cook

25M

Total

45M

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Ingredients

4 potatoes, peeled, cut into 3cm chunks

300 gram cooked silverside, trimmed

150 gram green beans, cut into 5cm lengths

1 tablespoon water

50 gram butter

1 tablespoon olive oil

2 teaspoon wholegrain mustard

1.5 tablespoon white vinegar

4 eggs at room temperature

2 spring onions, sliced diagonally

1/4 cup parsley, roughly chopped

Method

1.Cover potatoes with cold, salted water. Boil on high for 10 minutes until almost tender. Drain and return to pan. Shake over heat for 30 seconds to dry and roughen up.

2.In a microwave-safe bowl, combine silverside and beans with water. Cover and microwave on high for 1-2 minutes, then drain. When cool enough to handle, tear or chop silverside into 3cm pieces.

3.In a large frying pan, melt butter and oil on high. Cook potato for 10 minutes, tossing until golden. Stir in mustard and season.

4.Fill a deep frying pan three-quarters with water. Add vinegar and boil on high. Reduce heat to low. Crack each egg into a small bowl and slowly slide into simmering water. Cook for 2-3 minutes until whites have set and yolk is still runny, then remove and drain.

5.Add silverside and beans to pan with potatoes. Toss onion and parsley through. Serve topped with poached eggs.

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