HEARTY BEEF AND POTATO HASH
SERVES 4
No need to wait in line at your local diner on Sunday
morning. We turn two cups of leftover roast beef, potatoes,
and eggs into a hearty meal in under 30 minutes.
We developed this recipe with a large nonstick skillet,
but a seasoned cast-iron skillet works great, too. For
well-distributed crisp bits, crush the hash while turning
and stirring it (in step 3).
INGREDIENTS
2 pounds russet potatoes, peeled and cut into
1⁄
2-inch pieces
2 tablespoons unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1⁄2 teaspoon minced fresh thyme
2 1⁄2 cups chopped leftover roast beef
1⁄2 cup heavy cream
1 teaspoon hot sauce
Salt and pepper
4 large eggs
INSTRUCTIONS
Place potatoes in large bowl, cover, and microwave
until potatoes are nearly tender, 7 to 9 minutes, stirring
halfway through cooking.
1.
2. Meanwhile, melt butter in 12-inch nonstick skillet
over medium heat. Add onion and cook until browned, 6 to
8 minutes. Stir in garlic and thyme and cook until fragrant,
about 30 seconds. Add potatoes, beef, cream, hot sauce, ½
teaspoon salt, and ½ teaspoon pepper, mashing to combine.
Increase heat to medium-high and cook, without
stirring, until bottom begins to brown, 3 to 4 minutes.
Turn hash, one scoop at a time, until browned bits are
distributed. Repeat turning and mashing several times,
until potatoes are deep golden brown and completely
tender, 6 to 8 minutes.
3.
Make 4 indentations on top of hash. Crack 1 egg
into each indentation and season with salt and pepper.
Reduce heat to medium-low, cover, and cook until egg
whites are just set, about 5 minutes. Cut hash into wedges.
Season with salt and pepper to taste. Serve.
4.
Find more recipes at americastestkitchen.com
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