Recipe for Hash Made From Leftover Beef Roast
One thing I really enjoy after a roast dinner is hash. In fact I enjoy the hash I fabricated from the leftovers more than the chief meal itself.
I searched my whole page to see if I had a Roast Beef Hash Recipe on site and was surprised to find that I didn't! How did that happen. It is a regular repast in my home!
I am oftentimes thinking about the hash I am going to be able to enjoy with the leftovers as I am refrigerating the leftovers right after the meal.
Hash is one of those leftover meals that manages to plough all of the ingredients into something buttery, crisp and indulgent. In short, delicious!
Recipes for all sorts of hash's, everything only good old fashioned easy to make roast beef hash! I decided it was time to rectify that!
In a way, hash is the Northward American equivalent of the British Chimera and Squeak! A mash upwardly of leftover meat and veg, fried in butter and oil the mean solar day afterward the roast.
Whereas Chimera and Squeak traditionally contain cabbage of some sort, a North American Hash can incorporate whatever meat and vegetables you have leftover.
Mostly speaking however, information technology volition always have potatoes, meat and onions. Everything else is optional.
Yous can use leftover roast potatoes, diced up, diced boiled potatoes, crumbled mashed potatoes, etc. All work very well.
WHAT Practice You Need TO Make ROAST Beefiness HASH
Its quite uncomplicated really:
- common cold leftover cooked irish potato (roasted, boiled or mashed)
- cold leftover cooked roast beefiness
- cold leftover cooked vegetables
- chopped onion and garlic
- oil and butter
- thyme and seasonings
- a splash of Worcestershire sauce and Hot sauce (tabasco)
The vegetables can be anything you choose to have, or just what's leftover. Today I had leftover mashed potatoes, carrots, yellow beans and roasted squash.
Everything worked together beautifully. That's the thing most hash. It works with only well-nigh anything under the sunday.
That is the nature of the dish. No haste, no waste. Everything just hashed up together in a pan and cooked in some butter and oil until its all moreishly crispy and succulent!
HOW DO YOU MAKE ROAST Beefiness HASH
You want to start with everything beingness cold from the fridge. If I am using leftover roasted or boiled (or even baked) potatoes, I chop them up into a minor dice. If I am using leftover brew potatoes, I crumble it.
You want to cut your meat also into a small dice. I tend to cut information technology to somewhere between a ane/4 inch and a 1/3 inch in cubes. This is really easy to do if your meat is cold. I trim off whatever fat and discard.
I like to chop my onion into a 1/4 inch dice. This is very easily done. Peel your onion and cut it in half lengthwise.
Identify the halves onto the cutting board and brand a series of cuts from the tip to the root end horizontally at 1/4 inch intervals and so do the same again from the top cutting from the top to the root cease.
Once you lot accept done this, it is a simple thing of cutting the onion crosswise into 1/4 inch slices. Presto! i/4 inch die!
I also like to chop up any other vegetables into a small dice. Information technology works best if everything is near the same size.
Heat the butter and oil in a heavy bottomed skillet. The heavy bottom means y'all can achieve a more than constant and even temperature and the pan holds the heat amend, which ways you don't have to plough it up then high.
As soon as the butter begins to foam, I know it is time to start calculation things. I add the potato and the onion first. Its all about getting a crunchy edge on the potatoes.
If you are using a heavy bottomed pan, this is really easy to achieve without called-for them. You don't want to burn them. If you recollect they are getting besides chocolate-brown too fast, lower the heat.
Once your potatoes and onions are starting to brownish and crisp you lot can add together everything else. Considering everything is cold, it volition kickoff to brown upward nicely without burning, or at least it should do!
Leave everything undisturbed for as long as you can to get a overnice golden chocolate-brown crispness and then start to scramble fry everything. I like to add a splash of Worcestershire and Tabasco hot sauce to requite information technology a bit of zip!
Don't worry, it won't make your hash soggy. The liquid evaporates near immediately, but the flavor stays backside. Trust me on this!
That'south it really. Your hash is washed. A final gustation and adjustment of the seasoning and its ready to serve. I like to warm up some leftover gravy if there is any. This is succulent spooned over top.
Some people similar to savor theirs with tomato ketchup or HP sauce. (Brownish sauce in the UK)
Still others similar to fry and egg and place information technology on top so that the runny yolk can run down over the hash.
One affair is sure, it Volition be enjoyed no matter how you serve it. I guarantee information technology with a certainty. Personally I similar to enjoy mine with Baked Beans on the side, but where there is simply me, I but had some corn, rather than open up a tin of beans.
I retrieve I shall miss the snap pots of baked beans which nosotros could get in the UK. Each one held one serving of baked beans. They were perfect!
Roast Beef Hash
Prep time: v Min Cook fourth dimension: 25 Min Total time: 30 Min
This makes for a succulent supper using only the leftovers from your Sunday roast dinner. No waste hither!
Ingredients
- 1 TBS canola oil
- 1 TBS butter
- 1/2 medium onion, peeled and finely diced
- i loving cup tater (roasted, cubed, or mashed, crumbled)
- 1/2 cup any combination of other leftover vegetables, chopped (I used carrots, beans and squash)
- i cup leftover roast beef, diced into 1/iv inch cubes
- 1 clove garlic, peeled and minced
- 1/iv tsp stale thyme
- splash each of Worcestershire sauce and hot sauce
- salt and black pepper to gustatory modality
To serve:
- Hot leftover gravy, or tomato ketchup
Instructions
- Heat the oil and butter in a heavy bottomed skillet over moderate heat, until the butter begins to cream. Add the onion and potato.
- Melt, stirring occasionally, until the onion has softened and the potato starts to brown. Add the roast beef, garlic, and remaining vegetables, along with the thyme, hot sauce and Worcestershire sauce.
- Fry everything together for nigh 10 to xv minutes, until you lot go some dainty crispy bits. Flavor to taste with salt and blackness pepper.
- Serve hot with some gravy for pouring, or ketchup for dipping. Delicious!
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