This is one of my favorite “leftover” dishes of all time. And it isn’t really my recipe. Over 30 years ago, on my first trip to the U.S. ever, in a small summer cottage in the small town of Quogue (a quiet “hampton”), I had my first taste of roast beef hash. Sister just threw this dish together like an Asian cook might throw together a quick fried rice with leftover pieces of pork and shrimp. The first hash was served for breakfast or brunch, with fried eggs, nice thick toast and good butter and jam. And I have loved the dish ever since. And best of all, despite it’s being made from good steak, this dish is BEST enjoyed with ketchup, which I love. :) So here is the simple how to guide for the next time you have some leftover roast beef…
In a large enough and well seasoned cast iron pan, and yes, ideally it should be cast iron for the full effect, render the fat from some suet or beef fat for flavor and lubrication. If you think is wickedly unhealthy, don’t make the dish, period. :)
Add some good sliced bacon for an additional layer of fatty flavor, but not as much as the photo above, I overdid it a bit. Stir occasionally until some of bacon turns golden and is slightly crisped up.
Next add some roughly chopped white onions and saute this for another two minutes…
Next add some chopped green and red bell peppers, for sweetness and color and flavor. Saute another two minutes or so.
Add cubed pieces of roast beef and the potatoes in goose fat if you have them, otherwise cubed boiled potatoes is okay too. Then add worcestershire sauce, salt and pepper, and if you like a touch of ketchup. Just “heat this through” rather than overcooking the fine meat. Serve with toast for breakfast or brunch, or if like me you consider this fine “ulam” or a viand, I love it with boiled white rice and more ketchup. Totally delicious. :)