spoon

Roast Beef Hash

  • Share

Category : Breakfast, June, Main Dishes, Recipes, Side Dishes

Roast Beef HashRoast Beef Hash is a classic way to stretch a little leftover roast beef into a hearty dish suitable for breakfast, lunch, or dinner. Quick and easy to fix, it can also be a one-dish meal.

When I know I have a busy weekend ahead of me, I thaw out a nice grassfed beef roast on Friday night. Saturday morning, I put the roast and some vegetables into a crockpot, set it on low, and head out for the day knowing a perfect dinner will be waiting by evening. On Sunday, we’ll have roast beef sandwiches for lunch, and the weekend finishes with this simple dinner of Roast Beef Hash.

Roast Beef Hash
 
Prep time
Cook time
Total time
 
Roast Beef Hash is a classic way to stretch a little leftover roast beef into a hearty dish suitable for breakfast, lunch, or dinner. Quick and easy to fix, it can also be a one-dish meal.
Author:
Recipe type: Entree, Leftovers
Serves: 2
Ingredients
  • 2 medium potatoes, peeled and cut into half-inch cubes (about 2 cups) (Alm Hill Gardens, Everson)
  • 2 Tbsp butter (Breckinridge Farm, Everson)
  • 1 large shallot, chopped (Terra Verde Farm, Everson)
  • 2 cloves garlic, minced (Rabbit Fields Farm, Everson)
  • 1 tsp fresh thyme (garden, Lummi Island)
  • ½ tsp ground smoked cayenne pepper (Rabbit Fields Farm, Everson)
  • ¾ lb. leftover roasted beef, cut into ½ inch cubes (about two cups) (Second Wind Farm, Everson)
  • 2 Tbsp apple cider vinegar (BelleWood Acres, Lynden)
  • Salt to taste
  • Yogurt for garnish (Grace Harbor Farms, Custer)
Instructions
  1. Bring water to boil in a pan. Add cubed potatoes and continue to boil until the outside of the potatoes is just starting to soften but the inside is still firm, about 8-10 minutes. Remove from heat and drain.
  2. In a large skillet or wok, melt the butter over medium heat. When bubbling stops, add the shallot. Cook until translucent, then add the garlic, thyme, and smoked pepper, and cook another minute or two.
  3. Add the beef and potatoes. Cook, stirring frequently, until mixture is thoroughly heated. Season with salt.
  4. If you like hash with a crunchy texture, you can turn the temperature up to medium high right after mixing in the beef, and cook without stirring so the bottom of the hash browns. Then flip and brown the other side.
  5. Top with a dollop of yogurt to serve.

Serving Suggestions:

For an interesting variation, add about 1/2 cup of diced fennel root with the onions. Also see Roast Beet Hash–similar and colorful for special breakfast menus.

Food Sources:

Bellingham Farmers Market, Railroad at Chestnut, Bellingham
Community Food Co-op, Cordata and Westerly, Bellingham
Home garden, Lummi Island
Second Wind FarmĀ (Paul Chudek), Everson

Related Posts with Thumbnails
Share

Post a comment

Rate this recipe:  
*