Corned Beef Bubble and Squeak
Salt
2 large potatoes
2 medium sweet potatoes
¼ butternut pumpkin
1 onion, sliced
¼ cabbage, sliced
Oil
500g cooked corned beef, cubed
2 eggs
Black pepper
Flour
To serve: eggs, ½ cabbage, sliced, chutney, parsley
2 large potatoes
2 medium sweet potatoes
¼ butternut pumpkin
1 onion, sliced
¼ cabbage, sliced
Oil
500g cooked corned beef, cubed
2 eggs
Black pepper
Flour
To serve: eggs, ½ cabbage, sliced, chutney, parsley
[To cook corned beef, place in pot, cover with cold water and bring to gentle boil. Discard water, rinse meat and pot and cover again with cold water, adding 1 onion and 1 large carrot, quartered, ½ C white vinegar, 1 t mustard seeds, 6 cloves, 2 garlic cloves, 1 T brown sugar, simmer gently for 1 hour per kilo of meat. When tender, turn off and let meat cool in liquid.]
Preheat oven to 220°C. Layer rock salt on tray, place vegies on top and bake until tender, set aside until cool enough to handle then peel and coarsely mash. Saut? onion and cabbage in oil 4-5 mins, add to mash and mix in well, add meat, eggs, pepper and mix into mash. Form into 6-8 patties approx 10cm diameter and 2-3cm thick. Flour patties lightly and seal both sides in pan. Place in oiled baking dish and bake until crusty on both sides, turning once or twice. Serve on saut?ed cabbage, top with fried or poached egg and chutney and parsley.
Preheat oven to 220°C. Layer rock salt on tray, place vegies on top and bake until tender, set aside until cool enough to handle then peel and coarsely mash. Saut? onion and cabbage in oil 4-5 mins, add to mash and mix in well, add meat, eggs, pepper and mix into mash. Form into 6-8 patties approx 10cm diameter and 2-3cm thick. Flour patties lightly and seal both sides in pan. Place in oiled baking dish and bake until crusty on both sides, turning once or twice. Serve on saut?ed cabbage, top with fried or poached egg and chutney and parsley.