|Salty, beefy, and crisp roast beef hash|
Well, as an adult, I've looked at the nutrition information on that can, and holy smokes! I have NO business eating that stuff any more. I pretty much have no business eating what I'm telling you about now either, but I did it. I won't do it every day or anything, but in case you want to make it too, the recipe is below.
Now, this is not an exact recipe. It's what I did today with what I had leftover from dinner the night before, although I did bake up the potatoes to cube and add to the mix, since I didn't want the beef to get lost in the mashed potatoes.
I got the idea because this is actually made from leftover leftovers. I reheated the roast in a pan, and all of the moisture evaporated, and some of the roast beef got crisp on the bottom of the pan. Of course I had to taste it as I was putting it away, and oh my goodness! It took me back to the 70s when my mom fed us the Libby's corned beef hash! So salty, crispy and beefy. (Cue the drooling.)
So, today after church, this is what I mixed up for our lunch, and wow! It turned out even better than I'd imagined. Even sent a pic to my brother to make him drool. I imagine the next time they have roast at their house, he'll be making some of this the next day.
There you go. Roast beef hash--now one of my favorite ways to enjoy leftover chuck roast.
Roast Beef Hash
- 2 medium baked potatoes, cooled, peeled, and cubed
- 3/4 cup mashed potatoes
- 3 tablespoons minced onion
- 1 1/2 to 2 cups cooked chuck roast, preferably leftover and well seasoned
- 3 tablespoons butter, divided
- canola oil (or other vegetable oil)
- salt and pepper to taste
- Chop the roast into smaller bits.
- Place the cubed potatoes, roast, mashed potatoes, onion, one tablespoon of butter, one tablespoon canola oil and salt and pepper in a large mixing bowl.
- Mix thoroughly to incorporate.
- Preheat a large cast iron skillet over medium-high heat.
- Add a tablespoon of butter and a tablespoon or two of canola oil. Tilt pan to coat it with butter & oil.
- Scoop out about a 1/2-cup portion of hash mixture and form into a ball, and then flatten into a disk about 1/2 inch to 3/4 inch thick.
- Carefully place disk into the pan.
- Repeat making disks until the pan is full, leaving about 1 inch between disks.
- Fry until crisp and browned on one side (about 3-5 minutes), and then carefully flip. Some pieces may break off, but just smoosh it back together. This is hash, after all, and it's not going to be terribly neat. If the pan looks dry, add a little more oil before (or as) you fry on the second side.
- Continue to fry until both sides are browned and crisp.
- When the first batch is done, remove hash to a serving plate.
- Scrape the pan and remove leftover bits.
- Add another tablespoon of butter and more canola oil and continue to fry up the hash until it's all cooked.
- Sprinkle with chopped or dried parsley, if desired.
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