Corned or Roast Beef Hash
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.
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INGREDIENTS
Nutrition- 2 1⁄2
- 2tablespoons butter
- 2tablespoons olive oil
- 3tablespoons flour
- 3⁄43/4 cup beef bouillon or 3/4 cup thin beef gravy
- 4
- 4
- 1
- 6tablespoons minced fresh parsley
- salt and pepper
- 1⁄2cup heavy cream
- 6
- 1⁄2
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DIRECTIONS
- Melt the butter with the olive oil over medium heat in a heavy, 12 inch, well seasoned, cast iron skillet.
- Saute the onions, stirring frequently for about 6 minutes, or until tender.
- Raise heat to medium high, and brown the onions for a few minutes.
- Lower heat, and blend in the flour to make a paste.
- (Might have to add a little more butter if it's too dry).
- Stir and cook for 2 minutes.
- Blend in the beef liquid (broth or gravy), and bring to a boil.
- Mix in the potatoes, beef, herbs, salt and pepper, and parsley.
- Blend in the cream.
- Press the hash down firmly with the flat of a spatula.
- 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).
- Cook slowly for 15 minutes, or until it has crusted on the bottom.
- Stir it to mix some of the crust into the hash.
- If it's dry add more beef liquid or cream, and repeat this step two more times for another 15 minutes each time.
- Be careful not too cook with too high heat, or overcook, or it will dry out, or burn.
- The last time, turn the heat up a bit during the last 5- 10 minutes to get a nice brown crust.
- Do not stir this last crust into the hash.
- Cut the hash into wedges, and flip upside down on the plate to serve with the crust side up.
- Nice served with poached egg and a dollop of fresh tomato sauce, ketchup or chili sauce on top.
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