Diner Style Roast Beef Hash Food

TRADITIONAL ROAST BEEF HASH

Steps:

• Grind the beef, potatoes, and onions together: Take approximately equal proportions of beef, potatoes, and onions and put them through a meat grinder using a medium grinder attachment so that they are well mixed and ground. If you don't have a meat grinder, you can pulse a few times in a food processor, or finely chop by hand.

MOM'S ROAST BEEF HASH

Steps:

• 1. In large skillet, cook onion and shredded beef in butter until onion is tender crisp and beef is just a bit crispy. Add remaining ingredients except milk and gravy. Whisk milk and gravy together until smooth. Add to skillet. (If there is no leftover gravy, just increase milk to 1 1/2 cups.) Stir all together and bring to a boil.
• 2. Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done. The liquid should be absorbed. NOTE: If you have leftover potatoes you can use cooked potatoes. Just reduce liquid by 1/2 cup and reduce final cooking time to merely heating the dish completely before serving.

ROAST BEEF HASH

Steps:

• In large skillet, cook onion in butter until tender crisp.
• Add remaining ingredients except milk and gravy.
• Whisk milk and gravy together until smooth.
• Add to skillet.
• (If there is no leftover gravy, just increase milk to 1 1/2 cups.) Stir all together and bring to a boil.
• Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done.
• The liquid should be absorbed.

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.

SHREDDED ROAST BEEF HASH

Steps:

• Sauté the onions until they're transparent.
• Add the shredded beef and cook until the pieces start to turn crispy.
• Add the potatoes and stir constantly.
• Otherwise, they'll become gummy.
• Continue to sauté all ingredients until they are browned and crunchy.
• Add salt and pepper to taste.

LEFTOVER ROAST BEEF HASH

Steps:

• Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
• Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
• Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
• Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.

DINER STYLE ROAST BEEF HASH

Steps:

• Working in batches, combine equal portions of beef, potatoes, bell pepper, garlic and jalapeño in the bowl of a food processor and pulse briefly until the mixture is reduced to a coarse crumb. (This can also be done with a meat grinder.) Repeat until all ingredients have been chopped. Place the finished mixture in a large bowl. Sprinkle with chile flakes, oregano and soy sauce, and stir the mixture gently to combine.
• Prepare the hash in batches: Drizzle olive oil into a large cast-iron pan until it just coats the surface of the pan, then heat the pan over medium heat. Spoon a batch of hash into the pan and spread it out to a thickness of one-half- to three-fourths-inch thick, covering the bottom of the skillet. Cook hash, stirring very little, until the bottom has crisped and browned, 6 to 8 minutes. Scrape the crusty bits from the bottom and turn the mixture to allow other parts to brown. Taste and season as desired with salt and pepper. Cook for an additional 5 to 8 minutes, until there are plenty of crispy bits, then turn again. Remove hash from skillet, and begin another batch.
• Repeat until all the hash has been cooked. (You may keep the finished batches warm on a platter placed in a 300-degree oven as you work.) Serve alone with Tabasco or ketchup or garnished with a fried egg.