Beef pot roast and potato hash
Leftover pot roast combines with potatoes to make a hash that shows why meat-and-potato dishes never go out of style.
Some foods are just made for each other. A grilled cheese sandwich and tomato soup; black beans and rice; apple pie and vanilla ice cream. And, of course, beef and potatoes.Skip to next paragraph
Terry Boyd is the author of Blue Kitchen, a Chicago-based food blog for home cooks. His simple, eclectic cooking focuses on fresh ingredients, big flavors and a cheerful willingness to borrow ideas and techniques from all over the world. A frequent contributor to the Chicago Sun-Times, his recipes have also appeared on the Bon Appétit and Saveur websites.
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These days we are not eating meat as often as we once did, trying to be more mindful of the way we live on the planet. But when we do, we still love it. And we don’t waste any of it.
The arrival in the mailbox of the annual Saveur 100 issue was the gateway to a new to me recipe that is an old American classic: hash. The Saveur 100 is always one of my favorite reading events – it’s a thrill when it arrives and a pleasure throughout the year. Saveur always talks about the coolest trends, the most amazing destinations, and of course the oh golly! examples of local favorites (“Ohio nachos”). I excavate it from our magazine mountain again and again throughout the year for inspiration or just to while away the time.
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One item in this year’s 100 particularly hit a chord with me: prime rib hash from Keen’s Steakhouse in Manhattan.
I happened to make our version of this hash from basic, simple pot roast that happened to be left over from a recent wintry dinner. But this dish would be even more wonderful with out-and-out roast beef, cooled and then cubed. We took our leftover pot roast and sliced it into half-inch cubes, and that was the first step in this really rather easy to assemble dish.
Our version serves at least 4 people for a cozy weekend lunch or a comfy, casual evening of a dinner and a movie at home. Serve it with a leafy dark-green salad. For dessert, serve our gingerbread or cherry orange loaf cake, both of which you can make ahead. This hash also reheats well, good news for those of us who love tasty leftovers.
Beef pot roast and potato hash
Serves 4 generously
10 to 12 ounces leftover beef pot roast (or roast beef) cut into 1/2-inch cubes (see Kitchen Notes)
2-1/2 pounds of Yukon Gold potatoes (see Kitchen Notes)
6 tablespoons chopped shallots
2 stalks celery, finely sliced crosswise
2 or 3 tablespoons ketchup
2 or 3 tablespoons sriracha (see Kitchen Notes)
1 tablespoon fresh rosemary, chopped (see Kitchen Notes)
2 teaspoons salt
freshly ground black pepper
Special Equipment: Two 12-inch skillets ovenproof to 400 degrees F. This volume of ingredients makes two skillets worth of hash.
Peel the potatoes and cut into chunks about 1/2-inch to 3/4-inch in size. Put into a pot, cover with cool water, bring to a boil and simmer until tender. Immediately drain, rinsing with cold water. Put in a big bowl. Mash the potatoes briefly and gently – you want most of the cubes to be broken down, but a bit of “cubiness” to remain. Add the cooked beef to the bowl.