Ox Tongue Hash Brown with Hot Pineapple Salsa

MeatOne Person BitesSavourySavoury Bakes

As you know I work for myself, so often I am home alone for lunch. I feel horribly unhealthy and guilty buying ready meals, and takeaway can cost a fortune if you order it too much. So more often then not I make little one person meals for myself depending on what’s in the fridge. These are always one person portions and have to take 30mins or less to cook (so I can get back to work). I thought some of you might have the same lunch plans so I wanted to share some ideas with you. This Hash Brown is delicious and also makes a really fun brunch dish if you make a big version. It’s hot and hearty, but has lots of fresh bright flavours too.

What you'll need
Makes one small pie dish, multiply by four to fill a casserole dish to serve 4
Hash Brown

4 Small Potatoes, Quartered
1 Tbsp Butter
½ Tbsp Olive Oil
1 Clove of Garlic
Salt and Pepper
Two Eggs
a Slice of Melting Cheese
1Cup of Grated Cheddar Cheese
8 Vine Tomatoes
75g Finely Sliced Ox Tongue, Chopped
Flat Parsley to decorate


Pineapple Salsa

One Cup of SugarSnap Peas, Quatered
1 Tbsp Coriander, Chopped
4 Pepperdew Peppers, Chopped
½ Cup of Chopped Pineapple
1 Spring Onion, Finely Sliced


Prepare your Potatoes

  1. Boil the Potatoes until a knife goes in easily.
  2. Drain and leave in the pan to steam while you prep the pie dish.
  3. Preheat the Oven to 210°C.
  4. Add the Butter to the pie dish and place in the oven until melted and just beginning to brown.
  5. Chop the Garlic and add it to the Butter in the dish, returning it to the oven while you smash the Potatoes into large pieces with a wooden spoon and add Salt and Pepper and Olive Oil.
  6. Mix the Garlic Butter with the Potatoes and return to the oven. Bake it for 6mins with the grill on.

For the Salsa

  1. Now make the Salsa by chopping and combining all the ingredients in a bowl.
  2. If you like a bit of heat add half a Chilli finely sliced too.
  3. Serve in a bowl alongside the Hash with fresh Parsley and Coriander leaves sprinkled on top.