Chef Simon Rimmer has once again won our eyes over with his latest Sunday Brunch dish.

The English celebrity presenter is best known for his on-screen partnership with Tim Lovejoy. This morning, he answered all our needs on how to cook the perfect late Sunday morning brunch.

It proved popular as viewers tried to hunt down the yummy corned beef hash rosti recipe, possibly to fulfil their wants and needs after a hectic Saturday night.

Here we have the step-by-step guide to make the longed-for breakfast dish – read on to find out how!

Screenshot: Sunday Brunch S8 E51 – 4oD

Simon Rimmer’s corned beef hash rosti: Ingredients

The ingredients are pretty easy to buy in the local supermarket, and won’t require a long list to get through. Luckily for viewers, most of them are usually a staple kitchen item they already have in the fridge or cupboard.

You will need 6 chopped plum tomatoes, 1 tablespoon of sugar, one tablespoon of salt, one tablespoon of chilli flakes, 50ml malt vinegar, 50ml olive oil, 650g waxy potatoes, 75g butter, tablespoon of duck fat, 100g strong grated cheddar cheese, 100g corned beef, 3 chopped gherkins, as much brown sauce as you want, and any extra cheese that may be desired.

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Corned beef hash rosti from Sunday Brunch

Step 1: For the tomatoes – mix the 6 chopped plum tomatoes with a tbsp sugar and salt and tsp chilli flakes. Leave for at least 30 minutes.

Step 2: Add 50ml of malt vinegar and 50ml olive oil.

Step 3: For the potato rosti, use 650g waxy potatoes with boiled skin on for exactly 5 minutes. Drain the water when done.

Step 4: Once the spuds are cool enough to handle peel, then coarsely grate into a bowl, add 75g butter and season really well.

Step 5: Heat a tablespoon of duck fat in a small, 14cm ovenproof frying pan. Add ¼ of the spuds and cook for between 4 to 5 minutes.

 

Step 6: Add 100g grated strong cheddar cheese, 100g corned beef and 3 chopped gherkins.

Step 7: Now add another ¼ of the spuds and press down.

Step 8: Invert and flip out on to a plate, then slide back into the pan. Sprinkle with extra cheese.

Step 9: With the rest of the mixture, which includes another 100g of cheese, corned beer and 3 chopped gherkins, use this to make another batch.

Step 10: Cook at 200C for about 12 minutes until crisp and golden.

Step 11: Serve the tomatoes on top of the rosti and a good dollop of brown sauce.

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Corned Beef Hash Rosti 😍 1. For the Tomatoes – mix the 6 chopped plum tomatoes with a tbsp sugar and salt and tsp chilli flakes. Leave for at least 30mins 2. Add 50ml of malt vinegar and 50ml olive oil. 3. For the potato rosti – use 650g waxy potatoes – boiled skin on for exactly 5mins. Drained but not refreshed 4. Once the spuds are cool enough to handle peel, then coarsely grate into a bowl, add 75g butter and season really well 5. Heat a tbsp of duck fat in a small, 14cm oven proof frying pan. Add ¼ of the spuds, cook for 4-5mins 6. Add 100g grated strong cheddar cheese, 100g corned beef and 3 chopped gherkins 7. Now add another ¼ of the spuds. Press down. 8. Invert/Flip out on to a plate, then slide back into the pan. Sprinkle with extra cheese. 9. With the rest of the mixture (another 100g of cheese, corned beer and 3 chopped gherkins) use this to make another batch. 10. Cook at 200c for about 12mins until crisp and golden 11. Serve the tomatoes on top of the rosti and a good dollop of brown sauce. #SundayBrunch

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