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Beef pot roast and potato hash

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Beef pot roast and potato hash
Serves 4 generously

10 to 12 ounces leftover beef pot roast (or roast beef) cut into 1/2-inch cubes (see Kitchen Notes)

 2-1/2 pounds of Yukon Gold potatoes (see Kitchen Notes)

6 tablespoons chopped shallots

2 stalks celery, finely sliced crosswise

2 or 3 tablespoons ketchup

2 or 3 tablespoons sriracha (see Kitchen Notes)

1 tablespoon fresh rosemary, chopped (see Kitchen Notes)

2 teaspoons salt

freshly ground black pepper

olive oil

butter (optional)

Special Equipment: Two 12-inch skillets ovenproof to 400 degrees F. This volume of ingredients makes two skillets worth of hash.

Peel the potatoes and cut into chunks about 1/2-inch to 3/4-inch in size. Put into a pot, cover with cool water, bring to a boil and simmer until tender. Immediately drain, rinsing with cold water. Put in a big bowl. Mash the potatoes briefly and gently – you want most of the cubes to be broken down, but a bit of “cubiness” to remain. Add the cooked beef to the bowl.

Preheat oven to 400 degrees F. In an oven-safe skillet, heat up 2 teaspoons olive oil over a medium flame. Add the shallots and celery and sauté for two minutes, until the shallots are clear and limp. Add this to the potato and beef mixture. Also add a good grating of black pepper, the salt, the fresh rosemary, ketchup, and sriracha. Mix everything together until it is pretty uniform.

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