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Ingredients
Method
- 650g diced potatoes
- 1 diced carrot
- 1 tbsp veg oil
- 150g bacon lardons
- 150g leftover roast meat - beef, pork, or lamb is best - diced
- 15g butter
- 2 diced onions
- 150g diced mushrooms
- Sprig of thyme, leaves only
- 100g smoked sausage, diced
- 30g dried mushrooms, soaked in 150ml of boiled water
- 6 egg yolks, to serve
- Pickled beetroot, to serve
- Boil the potatoes and carrots for 5 mins, then drain. Heat the veg oil in a large frying pan, add the bacon and leftover meat, and fry for a few mins to sear. Add the butter, then the onions, potatoes, carrots, and sausage. Mix well, and spread all of the ingredients out in the pan. Fry for 5 mins, then add the mushrooms and thyme to fry for a few more minutes.
- Strain the dried mushrooms and reserve the liquid. Finely chop the mushrooms and add them to the pan, along with 50ml of the soaking liquor. Stir thoroughly to combine, then season and cook for 5 mins more - you want a nice undercrust to form. Cook and scrape the bottom for 5 mins, then divide between 6 plates and top with an egg yolk and serve with pickled beetroot.
30 mins
6 serving
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