Earlier this year I posted a recipe the way I like to prepare Potato Hash Browns. Funnily enough, after keeping track of Greedy Gourmet’s statistics, this potato recipe is one of the most popular on the website. Now I’d like to present to you the meat lover’s version. Let me tell you how this recipe came about.
Once again I referred to his book, Antony Worrall Thompson’s Top 100 Beef Recipes. This time it was recipe number 74 – Beef Hash Browns. Feeling lazy one evening I asked Neil to cook dinner for us and follow the recipe. Good husbands do that kind of thing. After what seemed like 2 hours, he called me down for dinner. Looking very fed up and exhausted Neil placed our plates on the dining table and sat down. For 15 seconds no one said anything, both of us just stared down at our food. It would be an understatement if I said it was not what we expected. Impatient and hungry we started eating. It wasn’t as if we had a genie in a bottle who will whip us a gourmet meal in 0.2 seconds flat. Hmm yes, pale, soggy and bland too. Neil is a good cook and I properly would have dished up the same result. This recipe needed work.
One part of the problem was that it took ages to prepare all the separate ingredients; all fourteen of them. Another one was that it lost flavour thanks to the water created by the fresh tomatoes. After experimenting for a few times, at last I got my solution with a tasty result.
Traditionally, beef hash browns are made with corned beef. If you are a lover of processed meat, check out Jaden of Steamy Kitchen’s recipes. Since I fancy all things natural, fresh minced beef is the order of the day with unbeatable flavour.
Beef & Potato Hash Browns
Preparation: 10 mins – Cooking: 20 mins
- 400g (1 lb) potatoes
- 200g (½ lb) minced (ground) beef
- 15ml (1 tbsp) tomato purée
- 15ml (1 tbsp) Worcestershire sauce
- 30g (1 oz) butter
- salt and pepper, to taste
- Peel the potatoes, place them in boiling, salted water and cook for 5 minutes or until you can pierce them with a fork but they are still firm.
- Drain the potatoes in a sieve.
- Wait for the potatoes cool down enough to handle and grate everything. If you have a food processor, use it to save time.
- Place the mince in a big mixing bowl and stir in the tomato purée and Worcestershire sauce thoroughly.
- Add the grated potato to the bowl and mix the meat and potatoes so they are evenly distributed.
- Melt the butter in a large heavy-based pan.
- When the butter starts sizzling, add the meat and potato mixture, flatten it with a spatula and fry until the bottom side turns a gorgeous golden brown, then turn the mixture over, chunk by chunk. Season to taste.
- When the hash browns mixture have turned golden and crispy all over and the meat is cooked, serve immediately.
- A poached or fried egg on top accompanied with baked beans make a great breakfast.
- Garlic and herbs can be added to the mince if you prefer, but I like mine simple. Don’t be afraid to experiment with chili and other spices as well.
- You can double or triple the quantity you make, but remember to fry it in batches instead of cooking it all at once to yield the best result.