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
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.