Corned or Roast Beef Hash
photo by LindaS
- Ready In:
- 1hr 30mins
- 2 1⁄2 cups onions, finely chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 tablespoons flour
- 3⁄4 3/4 cup beef bouillon or 3/4 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
- 1⁄2 cup heavy cream
- 6 poached eggs (optional)
- 1⁄2 1/2 cup ketchup or 1/2 cup chili sauce (optional)
- 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.
Questions & Replies
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I followed this recipe exactly except that I was a bit shy on 3 cups of corned beef left from my St. Patrick's Dinner. I had no problem with it being dry, for me it was very wet, even after the subscribed cooking time. I decided to put portions into small baking dishes, place an indentation in, place a raw egg, seasno, and bake for 30 minutes at 325. This came out very well and we enjoyed it. The flavor was very tasty, and I'll try this again on the stove top but may start off with less liquid and add more as needed.
I was skeptical at first. But followed the recipe - only substituting canned gravy for the "leftover". I used my leftover roast from Christmas dinner. The results were served with scrambled eggs and a fruit salad and well received. I let it get really crunchy and then flipped it like a pancake. It was good. The crunchy parts were the best.
This is our new favorite hash recipe! I only had about 3 cups of leftover tri-tip roast. Ever since Rachel Ray taught me the joys of adding parsnip to fried potatoes, I have done so, and this was no exception. To make up for less meat, I added 1 parsnip, sliced thin, and sauted with the onions. The picture I posted looks yellow because I used Yukon Gold potatoes instead of Russets. Otherwise, I followed the recipe closely. The end result was moist and flavorful. For leftover hash, I reheated it in a skillet, recrisping little bits in the process. The third night, it was a bit dry, but the addition of some gravy (McCormick's Homestyle gravy mix), it was still wonderful.