A Good Hash

12:02 am on 9 December 2007

Adapted from The Tenth Muse, by Judith Jones


  • 4 tbsp butter
  • 1 large onion
  • 2 ribs celery
  • 1 red capsicum
  • 500g cooked potatoes, chopped
  • 400g cooked beef, lamb, pork, or poultry, chopped salt and pepper
  • half cup stock (beef, lamb or chicken)
  • good bunch parsley, chopped


Melt the butter in a 22cm skillet and sauté the onion, celery and capsicum until soft.

Stir in the potatoes and meat and season with salt and pepper.

When everything begins to sizzle, pour in the stock and cook over low heat, partially covered, for about 10 minutes.

Turn the hash over and cook uncovered for another 5 minutes or until the liquid has evaporated and the bottom is nicely browned.

Turn over one more time until the other side is browned to your liking.

From Jesse Mulligan, 1–4pm

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