Corned or Roast Beef Hash

PanNan's Note:

A very flavorful hash, and a great way to use up left over roast beef or corned beef. This recipe is based on a recipe from the Julia Child & Company cookbook printed in 1978.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 2 ½ cups onions , finely chopped
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 tablespoons flour
• ¾ cup beef broth or ¾ cup beef bouillon or ¾ cup thin beef gravy
• 4 cups potatoes , boiled and diced (russets are best)
• 4 cups beef , cooked and chopped
• 1 tablespoon minced fresh thyme (or a combination of thyme, oregano and sage)
• 6 tablespoons minced fresh parsley
• salt and pepper
• ½ cup heavy cream
• 6 poached eggs (optional)
• ½ cup fresh tomato sauce or ½ cup ketchup or ½ cup chili sauce (optional)

Directions:

1. Melt the butter with the olive oil over medium heat in a heavy, 12 inch, well seasoned, cast iron skillet.
2. Saute the onions, stirring frequently for about 6 minutes, or until tender.
3. Raise heat to medium high, and brown the onions for a few minutes.
4. Lower heat, and blend in the flour to make a paste.
5. (Might have to add a little more butter if it's too dry).
6. Stir and cook for 2 minutes.
7. Blend in the beef liquid (broth or gravy), and bring to a boil.
8. Mix in the potatoes, beef, herbs, salt and pepper, and parsley.
9. Blend in the cream.
10. Press the hash down firmly with the flat of a spatula.
11. Set a cover over the pan (find a lid that fits, or a round pizza pan with a heavy object on top, or just cover with aluminum foil).
12. Cook slowly for 15 minutes, or until it has crusted on the bottom.
13. Stir it to mix some of the crust into the hash.
14. If it's dry add more beef liquid or cream, and repeat this step two more times for another 15 minutes each time.
15. Be careful not too cook with too high heat, or overcook, or it will dry out, or burn.
16. The last time, turn the heat up a bit during the last 5- 10 minutes to get a nice brown crust.
17. Do not stir this last crust into the hash.
18. Cut the hash into wedges, and flip upside down on the plate to serve with the crust side up.
19. Nice served with poached egg and a dollop of fresh tomato sauce, ketchup or chili sauce on top.

Reviews

[Blue Plate Special]

A post St. Pat's tradition from here out! Made with leftovers (beef, potatoes, carrots and gravy) from the annual boiled dinner the night before. I started the dish with a sheet of foil and a second skillet pressed on top, but decided that it really needed to dry up a bit so removed the top after about 5 minutes. After it developed the bottom crust I finished it under the broiler (adding eggs on top at the end).

[DDW]

Tasty recipe but I had a hard time with it. I didn't really get good crust and the crust I did get stuck to the pan vs. being able to scrape it up into the dish. I used some leftover prime rib and beef broth. Made it "as is" and tasted good but it didn't have very good looks. All operator error I'm sure.

[ChiefCook&BottleWasher]

When DH says he liked and that I should make it again, then it is a 5 Star rating. I followed exactly and it was not too dry or too wet. I would never had thought to make hash this way and was surprised that it turned out so well.