Roast Beef Hash

 One thing I really enjoy after a roast dinner is hash.  In fact I enjoy the hash I made from the leftovers more than the main 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 meal in my home! 
 I am often 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 turn all of the ingredients into something buttery, crisp and indulgent.  In short, delicious!
 As it is something which I make quite often, I really was surprised to not see a version of it on here.  I have recipes for Hash in a Bun, old fashioned Baked Hash, Post Christmas Hash, Oven Hash, Turkey Hash,  Corned Beef Hash, etc.
Recipes for all sorts of hash's, everything but good old fashioned easy to make roast beef hash!  I decided it was time to rectify that!
 In a way, hash is the North American equivalent of the British Bubble and Squeak!  A mash up of leftover meat and veg, fried in butter and oil the day after the roast.
Whereas Bubble and Squeak traditionally contain cabbage of some sort,  a North American Hash can contain whatever meat and vegetables you have leftover.  
 Generally speaking however, it will always have potatoes, meat and onions. Everything else is optional.
You can use leftover roast potatoes, diced up, diced boiled potatoes, crumbled mashed potatoes, etc. All work very well.
 WHAT DO YOU NEED TO MAKE ROAST BEEF HASH
Its quite simple really:

• cold leftover cooked potato (roasted, boiled or mashed)
• cold leftover cooked roast beef
• 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 about hash. It works with just about anything under the sun.
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 delicious!
 HOW DO YOU MAKE ROAST BEEF HASH
You want to start with everything being cold from the fridge. If I am using leftover roasted or boiled (or even baked) potatoes, I chop them up into a small dice.  If I am using leftover mash potatoes, I crumble it. 
You want to cut your meat also into a small dice.  I tend to cut it to somewhere between a 1/4 inch and a 1/3 inch in cubes.  This is really easy to do if your meat is cold.  I trim off any 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.
Place the halves onto the cutting board and make a series of cuts from the tip to the root end horizontally at 1/4 inch intervals and then do the same again from the top cutting from the top to the root end.
Once you have done this, it is a simple matter of cutting the onion crosswise into 1/4 inch slices. Presto!  1/4 inch dice!
 I also like to chop up any other vegetables into a small dice.  It works best if everything is about the same size.
Heat the butter and oil in a heavy bottomed skillet. The heavy bottom means you can achieve a more constant and even temperature and the pan holds the heat better, which means you don't have to turn it up so high.

As soon as the butter begins to foam, I know it is time to start adding 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 burning them. You don't want to burn them. If you think they are getting too brown too fast, lower the heat.
Once your potatoes and onions are starting to brown and crisp you can add everything else. Because everything is cold, it will start to brown up nicely without burning, or at least it should do!
 Leave everything undisturbed for as long as you can to get a nice golden brown crispness and then start to scramble fry everything. I like to add a splash of Worcestershire and Tabasco hot sauce to give it a bit of zip! 
Don't worry, it won't make your hash soggy.  The liquid evaporates almost immediately, but the flavor stays behind.  Trust me on this!

That's it really. Your hash is done.  A final taste and adjustment of the seasoning and its ready to serve. I like to warm up some leftover gravy if there is any.  This is delicious spooned over top.
Some people like to enjoy theirs with tomato ketchup or HP sauce. (Brown sauce in the UK)
Still others like to fry and egg and place it on top so that the runny yolk can run down over the hash.
One thing is certain, it WILL be enjoyed no matter how you serve it.  I guarantee it with a certainty.  Personally I like to enjoy mine with Baked Beans on the side, but where there is only me, I just had some corn, rather than open a tin of beans.
I think I shall miss the snap pots of baked beans which we could get in the UK. Each one held one serving of baked beans.  They were perfect!   PrintWith ImageWithout Image

Roast Beef Hash

Yield: 2 - 3Author: Marie RaynerPrep time: 5 MinCook time: 25 MinTotal time: 30 MinThis makes for a delicious supper using only the leftovers from your Sunday roast dinner. No waste here!

Ingredients

• 1 TBS canola oil
• 1 TBS butter
• 1/2 medium onion, peeled and finely diced
• 1 cup potato (roasted, cubed, or mashed, crumbled)
• 1/2 cup any combination of other leftover vegetables, chopped (I used carrots, beans and squash)
• 1 cup leftover roast beef, diced into 1/4 inch cubes
• 1 clove garlic, peeled and minced
• 1/4 tsp dried thyme
• splash each of Worcestershire sauce and hot sauce
• salt and black pepper to taste

To serve:

• Hot leftover gravy, or tomato ketchup

Instructions

1. Heat the oil and butter in a heavy bottomed skillet over moderate heat, until the butter begins to  foam. Add the onion and potato.  
2. Cook, 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.  
3. Fry everything together for about 10 to 15 minutes, until you get some nice crispy bits.  Season to taste with salt and black pepper.
4. Serve hot with some gravy for pouring, or ketchup for dipping.  Delicious!

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