Hearty Beef and Potato Hash
From Cook's Country
No need to wait in line at your local diner on Sunday morning. We turn two cups of leftover roast beef, potatoes, and eggs into a hearty meal in under 30 minutes.
We developed this recipe with a large nonstick skillet, but a seasoned cast-iron skillet works great, too. For well-distributed crisp bits, crush the hash while turning and stirring it (in step 3).
- 2 pounds russet potatoes, peeled and cut into 1/2-inch pieces
- 2 tablespoons unsalted butter
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 1/2 teaspoon minced fresh thyme
- 2 1/2 cups chopped leftover roast beef
- 1/2 cup heavy cream
- 1 teaspoon hot sauce
- Salt and pepper
- 4 large eggs
- 1. Place potatoes in large bowl, cover, and microwave until potatoes are nearly tender, 7 to 9 minutes, stirring halfway through cooking.
- 2. Meanwhile, melt butter in 12-inch nonstick skillet over medium heat. Add onion and cook until browned, 6 to 8 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add potatoes, beef, cream, hot sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper, mashing to combine.
- 3. Increase heat to medium-high and cook, without stirring, until bottom begins to brown, 3 to 4 minutes. Turn hash, one scoop at a time, until browned bits are distributed. Repeat turning and mashing several times, until potatoes are deep golden brown and completely tender, 6 to 8 minutes.
- 4. Make 4 indentations on top of hash. Crack 1 egg into each indentation and season with salt and pepper. Reduce heat to medium-low, cover, and cook until egg whites are just set, about 5 minutes. Cut hash into wedges. Season with salt and pepper to taste. Serve.