Hash is a wonderful way to turn leftover meat into complete comfort food. This recipe is simple and uses roast beef as the meat of choice, but you could easily use leftover corned beef instead (like I do in Kel’s Corned Beef Hash recipe.) Just add some diced potatoes, onions, red bell pepper and seasonings, and in no time you have a homey and hearty dish. Many people consider hash as a breakfast food and serve it with eggs and toast. I like to top mine with sliced tomatoes and cheddar cheese (and if I’m feeling decadent, an egg or two over easy.)
Many folks like to place the cooked roast beef through a meat grinder, but I’m good with just cutting it into a small dice. For this recipe I use equal amounts of potatoes and meat, but feel free to add more of the roast beef if that’s your preference.
- 4 to 5 russet potatoes (enough for 2 cups diced when cooked)
- 2 cups leftover roast beef, diced small (add more if desired)
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 cup sweet onion, diced small
- ½ cup red bell pepper, diced small
- Worcestershire sauce, to taste
- Fresh ground pepper to taste
- Sea salt, to taste
- Chicken broth as needed
Optional toppings: sliced tomatoes, cheddar cheese slices, over-easy or fried eggs
Peel the potatoes, cut into chunks, and add to salted boiling water.
Cook until just tender – potatoes should still have some firmness. Drain, let cool and then dice into small pieces (preferably the same size as your roast beef dice.)
Melt the butter and oil together in a large skillet over medium heat. Add the onions and sauté for a couple of minutes. Stir in the potatoes and red pepper and cook for several minutes.
Add the roast beef and sprinkle with several shakes of the Worcestershire sauce. Mix all of the ingredients and season with salt and pepper to taste.
Press down on the hash with a spatula and cook for several minutes. You want to get the potatoes and meat to brown and start forming a nice crust. Once one side has started browning, flip the hash and brown the other side. You may need to add some chicken broth during this step to keep the meat and potatoes moist.
The hash is ready to eat once it has a nice crust and there’s some caramelization of the meat, potatoes and onions.
Unless you are like me, and want to take it a step further. Just top a portion of it with sliced tomatoes and top with sliced cheddar cheese.
Cover until the cheese has melted.
Look at this with all of the melty, melty cheese – comfort food at its best! I know you want some now — I do!
Eat, drink and be merry!
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