Traditional roast beef hash! Boiled beef, ground through a meat grinder with onions and potatoes, and then fried.
Hash is a great way to use up leftover cooked meat. We mostly use roast beef, but leftover pot roast or other meats could easily be used.
What really helps in making excellent hash is an old-fashioned meat grinder.
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Traditional roast beef hash
To make the hash, you’ll need roughly equal amounts of cooked beef, raw potatoes, and onions. The amounts listed here in the list of ingredients are approximate. Scale up or down as needed.
A grinder makes a big difference here because it grinds the beef into onions and potatoes.
ingredients
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2 cups roughly chopped cooked roast beef or pot roast
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1 large Russett or 2 smaller Yukon Gold potatoes, peeled and quartered
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1 large onion, peeled and quartered
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3 tablespoons extra virgin olive oil
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salt and pepper
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Ketchup
method
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Chop the beef, potatoes and onions together:
Take roughly equal proportions of beef, potato, and onion and, using a medium-sized meat grinder attachment, pass them through a meat grinder to mix and grind well.
If you don’t have a meat grinder, you can pulse a few times in a food processor or finely chop by hand.
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Brown the hash:
Heat the olive oil in a large skillet, preferably a cast iron skillet, over medium-high heat.
Place the hash in the skillet so that about an inch of hash covers the bottom of the pan. If you want to cook more hash, do it in separate batches.
Brown the hash, stirring it infrequently at first to ensure the hash has a chance to brown well.
While cooking the hash, add a pinch of salt and freshly ground pepper. Do this a few times with each batch of hash.
Cook for at least 10 minutes and until the hash is well browned.
Serve immediately with ketchup.
Remarks:
Old fashioned cast iron meat grinders are easy to find and cheap to buy on eBay.
