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The Kitchen

Beef Jerky And Biltong Hash


This is a really quick and tasty breakfast recipe that’s the perfect remedy for morning hunger pangs, plus it kicks some major food group goals too.

Versatile and satisfying, this beef jerky and biltong hash is also a great option for a light lunch or supper and in the unlikely event that there are any leftovers, it reheats beautifully for an anytime snack!

You can also put your signature spin on it with additions like chopped kale, baby spinach, thinly sliced green onions, chorizo, chilli flakes etc and you can use any type of potato too – even sweet ones. In fact, this recipe is a really good way of using up any leftover roast, boiled or baked potatoes from the fridge – simply chop them up and off you go!

And if you like a little extra heat with your meal, you can always dial up the warmth with a liberal splash of your favourite hot sauce.  (And if you haven’t yet found a fiery favourite – we suggest you try the award-winning range of Dr Paul’s Hot Sauces)

Serves 2


  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 large potato, peeled and diced into small cubes
  • 125ml (½ cup) chopped capsicum (any colour)
  • 125ml (1/2 cup) chopped beef jerky and/or biltong
  • 2 – 4 fried eggs (optional)
  • Salt and pepper to taste
  • Hot sauce for serving



  • Heat the olive oil in a large frying pan or skillet over medium heat
  • Add the onion and garlic and cook until softened, stirring frequently (about 5 minutes)
  • Add diced potato and capsicum and season with salt and pepper
  • Cook mixture for 10 – 15 minutes, stirring occasionally until the potatoes are slightly browned and tender
  • Stir in the chopped beef jerky and/or biltong. Continue cooking the mixture for a few more minutes until heated through, stirring frequently
  • If you like eggs with your hash, heat a little oil or butter in a separate frying pan and fry eggs to your liking
  • Serve the jerky hash topped with the fried eggs and hot sauce of your choice. (We love the ‘Crying Tiger’ from Dr Paul’s Hot Sauces made from medium-hot chillies, garlic, onion, lime, ginger, cider vinegar, salt and sugar)



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