How to Make Hash From Roast Beef
One matter I really enjoy after a roast dinner is hash. In fact I savor the hash I made from the leftovers more than the primary repast itself.
I searched my whole page to encounter if I had a Roast Beef Hash Recipe on site and was surprised to observe that I didn't! How did that happen. Information technology is a regular meal in my dwelling!
I am oft thinking about the hash I am going to exist able to enjoy with the leftovers as I am refrigerating the leftovers right after the meal.
Hash is i of those leftover meals that manages to turn all of the ingredients into something buttery, crisp and indulgent. In brusk, delicious!
Recipes for all sorts of hash's, everything but good old fashioned like shooting fish in a barrel to brand roast beef hash! I decided it was fourth dimension to rectify that!
In a style, hash is the N American equivalent of the British Bubble and Squeak! A brew upwardly of leftover meat and veg, fried in butter and oil the solar day after the roast.
Whereas Bubble and Squeak traditionally contain cabbage of some sort, a Due north American Hash can contain whatever meat and vegetables you accept leftover.
Generally speaking however, it will always take potatoes, meat and onions. Everything else is optional.
You tin can use leftover roast potatoes, diced upwards, diced boiled potatoes, crumbled mashed potatoes, etc. All work very well.
WHAT DO YOU NEED TO MAKE ROAST Beefiness HASH
Its quite elementary really:
- cold leftover cooked white potato (roasted, boiled or mashed)
- common 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 cull to have, or just what'south leftover. Today I had leftover mashed potatoes, carrots, yellow beans and roasted squash.
Everything worked together beautifully. That'south the matter about hash. It works with just virtually annihilation under the sun.
That is the nature of the dish. No haste, no waste. Everything simply hashed upwards 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
Y'all want to start with everything being cold from the fridge. If I am using leftover roasted or boiled (or even broiled) potatoes, I chop them upwards into a modest dice. If I am using leftover brew potatoes, I crumble it.
You want to cutting your meat also into a small dice. I tend to cut it to somewhere between a 1/4 inch and a i/3 inch in cubes. This is really piece of cake 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 die. This is very hands done. Pare your onion and cut information technology 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 then do the aforementioned again from the top cut from the superlative 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 upward any other vegetables into a small dice. It works best if everything is most the same size.
Heat the butter and oil in a heavy bottomed skillet. The heavy lesser means you can accomplish a more than constant and even temperature and the pan holds the heat amend, which means you don't have to plough it up and so high.
As soon as the butter begins to foam, I know information technology is time to start adding things. I add the potato and the onion kickoff. Its all about getting a crunchy edge on the potatoes.
If you are using a heavy bottomed pan, this is actually easy to attain without burning them. You don't want to fire them. If you call up they are getting too brown too fast, lower the heat.
One time your potatoes and onions are starting to chocolate-brown and crisp you tin can add everything else. Because everything is common cold, information technology will start to dark-brown upwardly nicely without burning, or at to the lowest degree information technology should do!
Leave everything undisturbed for equally long as you can to get a nice gold brown crispness and then start to scramble fry everything. I like to add a splash of Worcestershire and Tabasco hot sauce to give information technology a bit of zip!
Don't worry, information technology won't make your hash soggy. The liquid evaporates almost immediately, only the flavor stays backside. Trust me on this!
That's information technology really. Your hash is done. A final gustation and aligning of the seasoning and its ready to serve. I like to warm upwardly some leftover gravy if there is any. This is delicious spooned over top.
Some people similar to bask theirs with tomato ketchup or HP sauce. (Chocolate-brown sauce in the UK)
Still others like to fry and egg and place information technology on top so that the runny yolk tin run down over the hash.
One thing is sure, it WILL exist enjoyed no affair how yous serve it. I guarantee it with a certainty. Personally I like to bask mine with Baked Beans on the side, but where in that location is only me, I only had some corn, rather than open up a tin of beans.
I recollect I shall miss the snap pots of broiled beans which we could get in the UK. Each i held i serving of baked beans. They were perfect!
Roast Beef Hash
Prep time: 5 Min Cook fourth dimension: 25 Min Total time: 30 Min
This makes for a delicious supper using only the leftovers from your Sunday roast dinner. No waste product here!
Ingredients
- 1 TBS canola oil
- i TBS butter
- i/two medium onion, peeled and finely diced
- 1 cup potato (roasted, cubed, or mashed, crumbled)
- 1/two cup whatever combination of other leftover vegetables, chopped (I used carrots, beans and squash)
- 1 loving cup leftover roast beef, diced into 1/4 inch cubes
- ane clove garlic, peeled and minced
- ane/4 tsp dried thyme
- splash each of Worcestershire sauce and hot sauce
- common salt and blackness pepper to taste
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 foam. Add the onion and potato.
- Melt, stirring occasionally, until the onion has softened and the potato starts to chocolate-brown. Add the roast beefiness, garlic, and remaining vegetables, along with the thyme, hot sauce and Worcestershire sauce.
- Fry everything together for most 10 to xv minutes, until you get some squeamish crispy bits. Season to taste with salt and black pepper.
- Serve hot with some gravy for pouring, or ketchup for dipping. Delicious!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, delight know that information technology is stolen content and you may report it to me at: mariealicejoan at aol dot com
Source: https://www.theenglishkitchen.co/2021/10/roast-beef-hash.html
0 Response to "How to Make Hash From Roast Beef"
Post a Comment