R & P lamb or beef hash patties
This makes a quick and easy for a family supper and or a hearty weekend breakfast. We’ve already marinated our shredded lamb and beef for two to three days, hot-smoked it and then cooked it slowly for 8 hours, so all the hard work is done for you. The meat is full of flavour and has a dense texture that’s perfect in these patties.
Serves: 3-4, makes around 5-6 large patties
Peel or scrub the potatoes (you choose, depending on whether you like eating the skins), then cut into large dice. Place in a large pan of cold, salted water and bring to the boil. Simmer until tender, then drain well and set aside on some kitchen towel to cool and dry.
Peel the onion and cut into thin long segments. Heat the butter/fat/dripping and olive oil in a small cast-iron or non-stick frying pan, then add the onion and slowly cook until soft and golden. Remove the onion from the pan, squeezing out the fat so that it stays in the pan.
Mix the cooled, moisture-free potatoes with the R & P shredded meat and the seasoning. Add the cooked onion, mix it all together with your hands and form into patties approx 2.5cm high and 5-6cms across. (Alternatively, you can cook it all as one big patty/cake.)
Return the frying pan to the stove and cook the patties for 10-12 minutes on a medium heat until crisp and well browned. Gently turn them over and cook for another 10 mins. (If cooking as one big patty, take a plate the same size as the frying pan and place it over the top. Now turn the whole thing over till the patty falls out on to the plate. Slide it back into the pan, browned side up, and continue to cook for another 10 mins until the underside is golden brown. Cut into slices to serve).
Serve the patties (or slices) with a fried or poached egg on top. If you want to turn it into a belt-and-braces breakfast, add some pan-fried tomatoes or wilted spinach as well.