The glories of roast beef hash don't make a lot of sense until you've got a hunk of cooked roast beef ready to go in the fridge. This is a leftover meal, and yet it manages to change the ingredients into something crisp, aromatic, and indulgent. When topped with an egg it can make a bountiful breakfast—or a very filling dinner. I liked this better than the original roast dinner.
This is adapted from Saveur magazine, which in turn got it from James Beard. It's as good as any place to start.
Though the roast beef gets top billing, the potatoes are just as important. Leftover boiled potatoes would probably work better, but freshly boiled spuds are OK in a pinch. It's just about getting the potatoes as crisp as possible, which is why the recipe keeps the heat at medium-high most of the time. If it looks like things are moving from crunchy to burnt, just reduce the heat. It may take a little while longer, but it's worth it.
- 1/4 cup canola oil
- 2 cups Yukon gold potatoes
- 1/2 medium onion, finely chopped
- 2 cups roast beef, diced in 1/4 inch cubes
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1/8 teaspoon cayenne
- 1/8 teaspoon ground nutmeg
- Salt and pepper
- 1/2 cup heavy cream
- 2 eggs
Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15-20 minutes. A knife should easily slip into them. Remove and stash in the fridge for 15 minutes or so while you prep the rest of the ingredients. Then dice the potatoes into 1/4 inch cubes.
Pour the oil into a large skillet set over medium-high heat. Dump in the potatoes and cook for 10 minutes or so, stirring occasionally, until they begin to brown. Add the onion and cook for another 10 minutes, or until they are very soft.
Add the roast beef, garlic, thyme, cayenne, and nutmeg. Cook for 5 more minutes, stirring occasionally.
Pour in the heavy cream, and stir until distributed. Then press down on the has with the back of the of a spatula and cook for a final 10 minutes, stirring every 2 minutes until very crispy and browned. Season with salt and pepper. Top with a fried egg.