‘Bully Beef’ Hash with Sweet Potato & Cavolo Nero
Corned beef or ‘bully beef’ as it’s often called in the Caribbean has a bit of a bad rep (it’s not the healthiest), but it’s great for an occasional quick and easy store cupboard meal. This is a mash-up of a Jamaican Bully Beef dish and a hash and it’s great for a tasty, spiced up brunch. Serve with a fried or poached egg and a dollop of Ainsley Red Pepper Ketchup.
Place the potatoes in a saucepan and cover with boiling water. Add a good pinch of salt and bring to the boil, then simmer for 3 minutes. Add the sweet potato and simmer for a further 3 minutes. Drain well, leaving them in the colander to steam dry.
Blanch the cavolo nero or kale in a large pan of boiling salted water for 1 minute. Drain, refresh in cold water and drain again. Squeeze out any excess water and set aside.
Meanwhile, heat the oil in a large non-stick frying pan that has a lid over a medium heat. Add the onion and pepper and sauté for 4–6 minutes until softened. Add the garlic, chilli thyme and all-purpose seasoning and cook for another 30 seconds until fragrant.
Add the butter and, once it is foaming, tip in the potatoes, season well with salt and pepper and stir to coat in the butter. Sauté over a medium-high heat for 8–10 minutes until they are crisp and golden.
Add the corned beef, mashing it down with a fork, and cook for 3-4 minutes until cooked and crisped up in places. Stir in the cavolo nero until warmed through and check the seasoning. Scatter with parsley.
Serve with Ainsley Curried Red Pepper Ketchup and a fried/poached egg if you like.
- 2-3 large Yukon Gold or red potatoes, peeled and cut into small chunks
- 1 large sweet potato, peeled and cut into small chunks
- 140g cavolo nero or curly kale, tough stems removed, chopped
- 2 tbsp vegetable oil
- 1 onion, chopped
- 1 red pepper, deseeded and cut into strips or chunks
- 3 garlic cloves, minced
- ½ - 1 scotch bonnet pepper, deseeded and finely chopped
- 2 thyme sprigs, leaves picked, chopped
- 2 tsp Ainsley All Purpose Seasoning*
- 1 tbsp butter
- 250g can of corned beef
- a handful of parsley, chopped (optional)
- salt and freshly ground black pepper
- Ainsley Curried Red Pepper Ketchup, to serve*