Prep 20 mins
Cook 55 mins
Adapted from a recipe in _Saveur_ magazine by Nick Kindlesperger, as posted at Serious Eats. Leftover boiled potatoes would probably work better, if you have them; use about 2 cups.
- 1⁄4 cup canola oil
- 2 -3 medium yukon gold potatoes
- 1⁄2 medium onion, finely chopped
- 2 cups roast beef, diced in 1/4 inch cubes (fully cooked)
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped
- 1⁄8 teaspoon cayenne
- 1⁄8 teaspoon ground nutmeg
- black pepper
- 1⁄2 cup heavy cream
- 2 -3 eggs, fried as desired (over easy, medium or hard)
- Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15-20 minutes. A knife should easily slip into them. Refrigerate 15-20 minutes until cool, then dice into 1/4 inch cubes.
- Heat the oil in a large skillet set over medium-high heat until shimmering. Add potatoes and cook 10 minutes, stirring occasionally, until they begin to brown. Add the onion and cook for another 10 minutes, or until they are very soft.
- Add roast beef, garlic, thyme, cayenne, and nutmeg. Cook for 5 minutes more, stirring occasionally.
- Stir in the heavy cream. Press down on the hash with the back of a spatula and cook 10 minutes longer, stirring every 2 minutes until very crispy and browned. Season with salt and pepper. Top each serving with a fried egg.