Chunky Roast Beef Hash Cassies Food

ROAST BEEF HASH AND EGGS

Steps:

• Place the diced potatoes in a medium saucepan, add water to cover by 2 inches, plus the vinegar and 2 teaspoons salt. Bring to a boil, lower the heat, and simmer for 5 minutes. Drain and set aside.
• Meanwhile, heat a large (12-inch) saute pan over medium heat, add the bacon, and saute for 6 to 8 minutes, until lightly browned. Transfer the bacon to a plate using a slotted spoon. Put the potatoes in the saute pan and cook over medium to medium-high heat, tossing occasionally with a spatula, for 6 to 8 minutes, until the potatoes are lightly browned. If the pan is dry, add a few tablespoons olive oil. Add the bacon, onion, 2 teaspoons salt, and 1 teaspoon pepper, toss well, and cook over medium heat for 8 minutes, tossing occasionally. Add the beef, Brussels sprouts, and Sriracha, and cook for 3 to 4 minutes, tossing occasionally, until heated through and the sprouts are crisp-tender.
• Meanwhile, melt the butter in a medium (10-inch) saute pan. Carefully crack the eggs into the corners of the pan, sprinkle with salt and pepper, and cook over medium heat for 3 to 4 minutes, until the whites are almost cooked. Cover the pan and cook over low heat for one minute, until the whites are cooked but the yolks are still runny.
• Spoon a serving of hash and place a piece of toast on each of 4 dinner plates. Place an egg on top of each piece of toast. Sprinkle with chives and salt and serve hot.

ROAST BEEF HASH

Steps:

• Preheat the oven to 300 degrees F. Season meat with salt and pepper and sear on all sides in a hot saute pan. Place meat in a large roasting pan and cover with thyme, garlic, onions, carrots, chicken stock, and potatoes. Braise in the oven for 2 hours or until meat is tender. Strain liquid and place in an ice bath. Cool meat in liquid. Chop roasted onions and potatoes into a small dice. Shred beef and mix with potatoes, onions, chives, and parsley. Raise the oven to 350 degrees F. Heat a 10-inch cast iron skillet and add 1 tablespoon of butter. Place 2 cups of roast beef mix in skillet and place in the oven for approximately 15 minutes or until meat is slightly crisp on outside. Serve with poached eggs and hollandaise sauce, if desired.

TENDER ROAST BEEF HASH

Steps:

• Combine potatoes, roast beef, onion, bell pepper, thyme and ground pepper in bowl; toss to blend well.
• Heat oil in heavy medium skillet over medium heat.
• Add potato mixture; press to flatten with spatula. Cover and cook until bottom begins to crisp, about 5 minutes.
• Using metal spatula, turn over browned bottom in sections. Cook uncovered until hash is thoroughly flecked with brown bits and onion and bell pepper are tender, turning over browned bottom in sections 2 more times, about 10 minutes longer. Divide between plates and serve.

OVEN BEEF HASH

Steps:

• In a large bowl, combine the first eight ingredients. Spoon into a greased 1-1/2-qt. baking dish. Combine saltines and butter; sprinkle over top. Bake, uncovered, at 350° for 30 minutes or until heated through.

5-INGREDIENT ROAST BEEF HASH

Steps:

• Preheat oven to 350 degrees.
• Toss all ingredients together in a medium sized bowl except beef broth until well combine.
• Press into a 9x13 pan and pour beef broth over all.
• Cover with plastic wrap & foil then bake for about 40 minutes or until potatoes are tender.
• Increase heat to 450 degrees, remove foil & plastic then bake for 10 to 15 minutes more or until the top is crispy.

ROAST BEEF HASH

Steps:

• 1. Cut up left over roast beef in chunks or thin pieces. Peel and cut onion, potatoes in chunks not real big but not real little either. Use your left-over gravy and pour over the mixture. You may want to add some water and cook on medium heat on stove until potatoes are tender. Serve over rice.
• 2. If you do not have any left over gravy. Make some gravy first in a skillet on top of the stove by adding a little oil and some flour then brown it and add some water. Then place your meat, potatoes, and onions, salt and pepper in the gravy that you made. This is very easy and filling.

CHUNKY ROAST BEEF HASH - CASSIES

Steps:

• 1. Prepare your veggies and chunk roast.
• 2. Season potatoes with salt, pepper, onion powder, Cajun seasoning and a pinch red pepper flakes.
• 3. In a medium skillet (I used my cast iron) on medium heat, heat enough oil to cover bottom of pan. Begin to saute veggies. Add bit more cajun spice and paprika. Leave cook till begins to get browning on potatoes, (about 5 minutes).
• 4. With a spatula turn vegetables, to brown other side; and add the beef to top of veggies to steam a bit.
• 5. Continue to saute, until other side is getting a nice color, then mix in the beef, to finish warming it through.
• 6. Make your eggs.
• 7. Plate the hash.
• 8. Place the eggs a top. You then have one terrific breakfast. There wasn't a morsel left in the pan...lol!