Side Of Meat Recipe

Pan-fry bacon

Heat a large skillet over medium heat. Lay 6 slices of thick-cut bacon in a single layer (do not overcrowd). Cook 3–5 minutes per side, adjusting time for desired crispness. Transfer bacon to a paper towel-lined plate to drain. If pan is very greasy, pour off excess fat leaving about 1 tablespoon for flavor. Season lightly with a pinch of black pepper if desired.

Cook links

Heat 1 tablespoon neutral oil in a skillet over medium heat. Add 4 breakfast sausage links and cook, turning occasionally, until evenly browned and cooked through, about 10–12 minutes (internal temperature 160°F / 71°C). If sausages are very thick, reduce heat to medium-low and cover for the last 4–5 minutes to ensure doneness. Rest 2 minutes, then serve whole or sliced.

Pan-sear ham steak

Pat 1 ham steak dry. Heat 1 tablespoon butter and 1 teaspoon oil in a skillet over medium-high heat until foam subsides. Add ham steak and cook 2–3 minutes per side until nicely browned and heated through. Reduce heat if ham begins to brown too quickly. Spoon pan juices over ham and remove to plate. Sprinkle a little black pepper to finish.

Crisp corned beef

If using cooked/deli corned beef, shred or dice 200 g. Heat 1 tablespoon oil and 1 teaspoon butter in a skillet over medium-high heat. Add corned beef in an even layer and press gently. Let cook undisturbed 2–3 minutes to develop crust, then stir or flip and cook another 2–3 minutes until crisp edges appear. Taste and add up to 1/4 teaspoon salt and a pinch of black pepper if needed. Finish with chopped parsley if using.

Cook chorizo

For fresh chorizo links: remove casing and crumble. For pre-cooked chorizo: slice. Heat 1 tablespoon oil in a skillet over medium-high heat. Add 150 g chorizo and cook, stirring occasionally, 5–7 minutes for crumbled or 3–4 minutes for slices, until browned and slightly crisp. Spoon off excess fat if there is a lot. Serve hot.

Pan-fry hash

If using prepared or refrigerated hashed potatoes (250 g), heat 1 tablespoon oil and 1 teaspoon butter in a skillet over medium-high heat. Add potatoes in an even layer and press down. Cook undisturbed 4–5 minutes to brown, then flip/stir and continue cooking 4–6 minutes until golden and heated through. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper (adjust to taste). Finish with chopped parsley if desired.