- 2 cups potatoes, scrubbed
- 1/4 cup olive oil
- 1/2 medium onion, chopped
- 2 cups roast beef, diced in 1/4 inch cubes (I used deli roast beef, but leftovers would be great too.)
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1/8 teaspoon cayenne
- 1/8 teaspoon ground nutmeg
- salt and freshly ground black pepper, to taste
- 1/2 cup heavy cream
- 2-4 eggs
- Pierce potatoes with thin knife then microwave 5 to 10 minutes or until tender. Place in refrigerator until remaining ingredients are ready, then dice potatoes into 1/4 inch cubes
- Add oil to large skillet and heat over medium-high heat. Add in potatoes and cook for 10 minutes, stirring occasionally, or until potatoes begin to brown. Add onion and cook another 10 minutes, stirring.
- Add roast beef, garlic, thyme, cayenne, and nutmeg. Cook another 5 minutes, stirring occasionally
- Pour in heavy cream and stir until distributed. Press mixture down with back of spatula and cook 10 minutes, stirring every 2 minutes, until hash is very crispy and browned. Season with salt and pepper.
- In separate small skillet, fry eggs as desired. To serve, divide hash between plates and top with fried eggs.
This recipe is from Serious Eats and I thought it looked really good. I have never had any sort of hash before, so I had no pre-conceived notions about it’s tastiness. Art, on the other hand, has had it before and hates it. I badgered convinced him to give this a try and he enjoyed it! Lance enjoyed it too! We all enjoyed this quite a bit actually, it was very tasty and easy enough to bring together.