Easy tangy beef hash recipe
Sometimes you just want a really simple tea. In our house it’s not as simple as that. N and I would be happy with just an omele-tte or jacket potato for tea, but the OH needs a good proper dinner because he’s been out working all day on the farm. Food is fuel for him. One of my favourite meal bases is mince because you can do so much with it, plus it’s beef so the OH doesn’t moan. You can’t be a beef farmer and eat turkey mince instead!
One of my newer discoveries is beef hash. It’s easy, and doesn’t need hours in the slow cooker or aga (neither does spag bol, but the OH is fussy and likes it simmering all day which really brings out the flavours). But with beef hash, it has so much flavour added you don’t need to cook the mince for hours (although you can if you add more liquid – try beef stock – and keep it on low and well covered).
This is based on a Jamie Oliver recipe. While his only has a couple of ingredients, I tend to add in whatever I have around vegetable wise to make it a bit healthier.
I mostly serve it with crispy jacket potatoes with fluffy buttery insides and some green leafy veg, but you could serve with salad alongside the jackets. Or even sauted cubes of potatoes tossed in some olive oil and herbs. Or try hassleback new potatoes and crusty bread. If you’ve added plenty of veg to it, you don’t need to add much on the side. Delicious.
When you first make it, the amount of Worcestershire sauce seems like a lot (and you can go a bit overboard). If it feels like it’s a bit dry, add in a little made up beef stock if you think adding more sauce will make it too tangy.
Making beef hash
There’s only a few ingredients, but really you could add whatever you fancy. I’m all for upping the vegetable content, although the butter beans were picked out by N and the OH! While this is a fast beef hash, we tend to cook our beef in the bottom of the aga for as long as possible to really get the flavour. If you want to put yours on a slow heat, you might need to up the liquid to avoid it drying out. Just add a bit of beef stock and a little more Worcestershire sauce.
How to make beef hash
Beef hash is such a simple dish. You simply brown the mince in a pan with a little oil. Then fry chopped bacon or pancetta, chopped onion, garlic, diced or sliced carrot, and any other veg you want. Add the mince again, and a few tablespoons of Worcestershire sauce and beef stock, then cook on low for 30 minutes, or longer. It’s an easy, all in one pan dish. And it has great flavour.
Fast beef hash recipe
Tangy beef hash for an easy fast meal
Ingredients
- 600 g beef mince
- 4 rashers bacon chopped (or pancetta)
- 2 carrots sliced
- 1 red onion chopped
- 2 sticks celery diced
- 1 pepper deseeded and diced
- 2 garlic cloves crushed
- 6 tbap worcestershire sauce
- 250 ml beef stock
- 1 tsp rosemary
- 1 tsp thyme
- butter beans small tin
Instructions
Brown off the mince in a frying pan in a small amount of oil
Remove the mince, then fry the bacon, if using
Soften the veg in the same pan, add the garlic, then add the mince back in
Pour over the Worcestershire sauce and stir to glaze the mince and veg. Season with pepper and add a good sprinkling of chopped or dried rosemary and thyme.
Continue to cook on a lowish heat for as long as you want. I tend to cover to avoid it getting too dry. You can add more Worcestershire sauce or even a little beef stock if you want to add a bit more liquid as it is a fairly dry dish.
Serve with jacket potatoes, green veg or salad, and top with a dollop of sour cream
How would you serve this beef hash?
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