Mom's Roast Beef Hash
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- leftover roast beef
- raw potatoes, peeled and chopped
- raw carrots, peeled, quartered
- onions, peeled, quartered
- olive oil, extra virgin
- kosher salt and freshly ground black pepper
- left over gravy
Take approximately equal proportions of cooked beef, raw potatoes, raw carrots and raw onions and put them through a meat grinder using a medium grinder attachment so that they are well mixed and ground.
2Heat enough oil to cover the bottom of frying pan, preferably a cast iron pan, on medium high to high heat. Add the hash to the frying pan so that a half an inch of hash covers the bottom of the pan. If you have more hash to cook, do so in separate batches. Add several tablespoons of oil.
Brown the hash, stirring only infrequently at first to make sure that the hash has an opportunity to brown well. As you cook the hash, add pinches of salt and fresh ground pepper. Do this a couple of times with each batch of hash. Cook for at least 10 minutes and until the hash is well browned.
3Serve immediately with ketchup or warmed leftover beef gravy/