I had about 3/4 of a pound of Slow Cooker German Style Beef Roast leftover from the other night. I am one to use every little last bit of food possible and let nothing go to waste. Lately I have not done such a good job as I had to throw out an entire roast today that got pushed to the back of the refrigerator before I could freeze it. That upsets me so I made sure to set this aside and plan ahead on a dish to make with the leftover beef.
I knew I wanted to make hash but I had to search for a recipe. I wanted something a bit different from what I normally make when I make Roast Beef Hash. Usually it is potatoes, peppers, onions, garlic and beef mashed together.
When I saw this recipe on Pinterest for James Beard’s Beef Hash from Chewing the Fat.us.com I knew I had to try it. I am a home cook. I cook by feel so sometimes it is hard for me to put what I do down on my blog but I have great admiration for chefs who create new dishes all the time that have to be the same dish after dish, after dish.
So below is my take on James Beard’s Roast Beef Hash Recipe. No, I do not think I am a better cook than James Beard but I use what I have on hand and my family likes a bit more flavor than this originally had so I made it to suit my family and my families tastes. I hope you will take this recipe and do the same for yours.
It was flavorful and the best tasting hash I think I have ever eaten. I would have never had added heavy cream to the dish, which I didn’t it was fat-free half and half (but close enough), it was amazing. The picture is pretty washed out and looks bland but it tasted great!
It was all gone by the end of dinner. I served this with a small side of scrambled eggs for dinner.
2 lbs frozen potatoes, diced and mostly thawed
- 1/4 cup canola oil
1 medium onion, diced
2-4 cups cold roast beef, cut approximately 1/2″ cubes
3 cloves garlic, minced
2 tsp fresh thyme, finely chopped
1/4 tsp cayenne
1/4 tsp ground nutmeg
Kosher salt and freshly ground black pepper, to taste
2/3 cup fat-free half and half
3 TBSP parsley flakes
- Heat oil in a large skillet until warm then add potatoes. Cook potatoes until they start to brown, 8-10 minutes then add onion.
- Once onion has turned translucent and the potatoes are browned add beef, garlic, cayenne, nutmeg, salt and pepper. Cook stirring occasionally so that it does not stick to the pan until the beef warms through. Taste and adjust spices as needed.
- Pour the half and half over the potato mixture. Stir gently to combine and then press the mixture flat into the skillet with the back of a spatula or spoon. Stir every few minutes scrapping up the browned bits that form on the bottom of the pan (this is the yummy good stuff!) and continue cooking until your potatoes have been well browned and the half and half has reduced.
- Remove from heat and sprinkle with parsley flakes before serving if desired.