Traditional Roast Beef Hash (And Quick Gravy Recipe)

When most people think of roast beef hash, they think of this gelatinous stuff that comes out of a can or this greasy stuff served up in a diner. Real hash is nothing like it. It is a comfort food, which means that it might not be exactly healthy for you to eat all of the time, but it can be moderately good for you if you make it yourself. As usual, my praise to the cast iron pan commences- you get better flavor if you make it in cast iron. I typically serve this for dinner, not breakfast. It never yields leftovers even though it should serve six.

Traditional Roast Beef Hash
ingredients
6 cups shredded roast beef, cold
3 cups gold potatoes, diced
1 medium sweet onion, diced
1 cup leftover gravy (or quick gravy – see the recipe following)
2 cups half and half
4 tsp gf Worstershire sauce
2 tbsp butter
2 tbsp olive oil
1 1/2 tsp salt
1 1/2 tsp ground black pepper
1/4 tsp white pepper

directions
Heat butter and olive oil in your cast iron skillet. Add your onions and saute until the onions are caramelized (I like that word) and aromatic. Toss in your meat, potatoes, Worstershire, salt, white pepper and pepper.

In a separate bowl, whisk together the half and half and gravy. Add to the skillet.

Bring to a boil, then reduce heat to a simmer, uncovered, for around 25-30 minutes or until all of the liquid is absorbed and the potatoes are softened. Serve!

Quick Beef Gravy
ingredients
1 cup beef stock
2 tbsp butter
1 tbsp rice flour
pinch of thyme
salt & pepper

directions
Melt the butter in a saucepan over medium heat. Add the rice flour and cook until bubbly and lightly browned. Slowly whisk in the beef broth. Add the pinch of thyme, then salt and pepper to taste.

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