Roast Beef Hash Print Email

1/4 cup canola oil
2 cups cubed 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 chop the potatoes to 1/4 inch.

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. - serves 2 to 3

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