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Serving size: Serves 4
Favourite flavours: Saucy

Recipe - Top grade hash

INGREDIENTS

3 medium potatoes (600g), quartered
500g cooked corned beef, shredded
1 medium carrot (120g), grated coarsely
4 green onions, chopped coarsely
2 eggs, beaten lightly
2 tablespoons plain flour
1/4 cup (60ml) olive oil
4 eggs, extra
1/2 long loaf turkish bread (pide)

METHOD

1. Boil, steam or microwave the potato until just tender; drain. Cool 10 minutes then grate coarsely. Combine potato with corned beef, carrot, onion, egg and flour in a large bowl, until it resembles the state of your brain. Shape mixture into eight patties.

2. Heat half of the oil on flat plate; cook patties until browned both sides and crisp.

3. Heat remaining oil on flat plate; cook extra eggs until cooked as desired.

4. Meanwhile, cut bread in half then split each piece in half horizontally; grill, cut-side up, until browned lightly. Serve toast topped with patties and eggs. Serve with tomato sauce. Plenty of it.

Tooheys Old
Beer for breakfast is a vastly underrated concept and, if 'hair of the dog' actually works, you might as well make it a big, brown one with a fluffy head.

These recipes are from RALPH, The Tongmaster, ACP Books, $24.95, available at selected newsagents, bookstores and at www.acpbooks.com.au.

Photo: Steve Brown