Letfover Roast Beef Hash.... Yum!

One of the reasons that I enjoy having roast beef or pot roast for dinner is that I get to make hash in the morning with the leftovers! Whoo Hoo! I love homemade roast beef or corned beef hash. So simple to make and very easy to enjoy. Here are some tips and variations for your hash. If I have leftover corned beef I will usually run it through my grinder attachment on my KitchenAid mixer. You don't have to but I like to. Next you can add peppers, roasted or fresh to your hash as well. I will saute my onions and peppers first to get them soft before I add the rest of my ingredients since they are already cooked. If you are looking for a really crisp hash add some stock to it when everything is together and put a lid on it to get it hot, steaming it, then remove the lid and let all the stock evaporate and the remaining fat will crisp the bottom nicely. One of the keys to getting it brown and crunchy is to not MESS with it. I see people and even some of my cooks wanting to flip a steak to soon or keep messing with a sauteed dish when all you have to do is leave it alone and let it cook! I drives me crazy sometimes... If you like your hash a little saucier you can add a little of the gravy you made from your dinner the night before. You won't get that crisp crust but it will still be fantastic. Enjoy..........

1 1/2 lb cold roast beef (about 3 cups chopped)

1 lb cooked diced potatoes (about 2 cups)

1 small onion, grated  

1 cup beef stock or gravy

1 tbsp tomato paste 

Salt and fresh ground black pepper to taste

Eggs to order

Chop or grind the roast beef, add the remaining ingredients and mix well. If you like a wet hash use gravy and a dryer hash use stock. The stock will steam the hash and evaporate leaving you with a dryer hash. The gravy will make your hash have more of a sauce like consistency. Turn the mixture into a greased, preheated frying pan and cook, stirring occasionally, until the hash is thoroughly hot. Let cook until brown and crusted underneath. Season with salt and pepper. Turn out on a hot platter and top with your favorite style eggs.