Making a hash out of everything

chuckIt pains me to admit this, but Jess and I are terrible when it comes to leftovers. Oh, sure, we always start off with the best intentions, swearing that we’ll eat those leftover peas, cold spaghetti, and other ephemera that wind up tucked into plastic dishes and stowed in the fridge. All too often, though, that’s where it ends — or rather, it ends with those same dishes being emptied into the garbage disposal after days of marinating in neglect behind the milk and the eggs.

It’s just me and Jess for the majority of our meals, and while I’ve become pretty adept at cooking for two over the years, there are still times when I make too much. Case in point: I found a good deal on a huge chuck roast at the market yesterday and decided to make one of our favorite dishes, beef bourguignon. It turned out great, and we ate our fill of the red wine-braised beef, but there was still quite a bit remaining. I put it in the fridge and swore that I’d do something with it — you know, for real this time.

So today, the conundrum: what to do with the beef. Jess recalled that her mom used to make roast beef hash out of their leftovers when she was a kid, and a couple of text messages confirmed that it wasn’t hard to make. A quick trip to Target for some pre-shredded hashbrowns (and some Twizzlers, but I digress) had us ready to make dinner. The result…was delicious. It’s not an attractive dish, but the taste is excellent.

Roast Beef Hash

  • photo 1(7)Two cups shredded or diced potatoes
  • One onion, diced
  • ~2 cups cubed roast beef
  • Pan sauce gravy. If you made gravy the day before with the first round of beef, use the leftovers — just thin with some water and re-heat. I used the beef stock/wine mixture I had left for a classic gravy: make a butter and flour roux, stir in the stock, stir until thickened.
  • Salt and pepper to taste

In a non-stick skillet, saute your onions until they become opaque. Add the potatoes, and some salt and pepper, and stir to mix. Allow your potato and onion mixture to hang out for awhile — you’ll need to do some minimal stirring, but you want to give everything time to get a little browned and crispy.

When the potatoes have reached your desired crispiness, add in the roast beef and one cup of the gravy. Stir until mixed, then cook on medium heat until everything is nice and hot. The result is a wonderfully gooey dish that will satisfy with its hearty flavor. We served ours up with some steamed broccoli, and it was a nice meat-and-potatoes meal that served our leftovers nicely. Enjoy!

photo 2(9)

 

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