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Ox Cheek Hash
5
from
2
votes
Print Recipe
Course
Appetizer, Breakfast, Entrée, Main Course
Servings
2
Ingredients
250-300
g
braised ox cheek
or alternative filling
350-400
g
potatoes
diced
1
large onion
finely sliced
1
tsp
sugar
1
tsp
Mustard seeds
3
sprigs thyme
leaves picked
250
ml
stout
or a splash of balsamic vinegar and 150ml beef stock, if you don’t want to use alcohol
2
tsp
brown sauce
1
tbsp
fresh parsley
finely chopped (leaves and stems)
2
tbsp
cooking oil
1
tbsp
butter
Salt
Freshly ground pepper
2
eggs
optional
Cayenne pepper
optional
Keyword
Beef, Hash, Leftovers, Ox Cheek