Prep time: 15 to 20 minutes. Cook time: 3-4 hours including salt beef.  Servings: 8/10 portions.


  • 1x Salt beef brisket joint
  • 60g Salted butter
  • 350g Onions
  • 5g Peeled garlic
  • 10g Flat parsley
  • 2000g Maris piper potatoes
  • 8x Duck eggs
  • 1g Whole black peppercorn
  • 50ml Veal glace


1. Cook the salt beef as per instructions then leave in the stock until required. Just before serving remove from the stock and brush with beef jus and then roast for 2-3 minutes on 200c until glazed.
2. Heat the butter in a pan and saute the sliced onions until soft and golden.
3. Then add the garlic and continue to cook for a further 3-4 minutes.
4. Chop the parsley and keep to one side.
5. Dice the cooked potato and add to the pan and cook until golden and fold through the parsley – check seasoning.
6. Fry the duck eggs and set to one side.
7. Slice the salt beef, plate the hash and top with the salt beef, fried egg and finish with veal glace and freshly cracked black pepper.