Roast Beef Hash
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- 1 lb
- roast beef, cut into 1/4" pieces
- 3/4 lb
- potatoes, cubed and cooked and drained
- onions, finely chopped
- green bell pepper, diced
- 1/4 c
- heavy cream
- 2 Tbsp
- "just a pinch" of salt
- "just a pinch" of pepper
- 3 Tbsp
- unsalted butter
- 1.5 Tbsp
- vegetable oil
1In mixing bowl, stir together the roast beef, potatoes, onions, pepper, heavy cream, parsley, salt and pepper until thoroughly blended.
2Heat 2 tablespoons of the butter and 1 tablespoon of the oil in 10- inch heavy skillet over moderately high heat.
3Add hash mixture, and use spatula or back of a wooden spoon to pack it down firmly in skillet, on top and all around its sides to make a neat, solid cake.
4Reduce heat to low and cook the hash, shaking skillet occasionally to keep hash from sticking, until its underside is crusty and well browned, 8 to 10 minutes.
5Unmold hash cake onto large dinner plate by inverting plate over the skillet, holding it there firmly, and turning skillet and plate over together.
6Raise heat and add the remaining butter and oil to skillet.
7Slide flipped hash cake back into pan, reduce heat and cook it for 8 to 10 minutes more.