Leftover Lottery – Beef and Potato Hash
Ahhh, leftovers. We’ve had a recent conversation around these parts about ideas for using up leftovers and the recent recipe for Pot Roast Beef seems a perfect place to begin. The addition of potatoes makes for a perfect supper dish and the prospect of constructing it all in one pot in under 15 minutes suddenly elevates leftovers into a very desirable and, dare I say it, a really sexy, meal.
A potato and beef hash is a perfect arrangement. I love it with a fried egg on top, the soft yolk running through the hash makes it all the more velvety. While this is never going to feature on a restaurant menu, you can bet your life that chefs would happily make this as a staff dinner without a second thought.
Which, when you think about it, is the best recommendation of all.
600g steamed, roasted or boiled potatoes, 25g butter, olive oil for frying; 500g roasted or cooked beef (I used leftover pot roasted bolar); 1 large onion, finely diced; 1 clove garlic, finely diced; 1 chilli, de-seeded and finely chopped; thyme, cinnamon; salt and pepper; 2 tbsp cream or plain yoghurt; 4 eggs
Dice the potatoes into 3-4cm chunks. Heat butter and 2 tablespoons olive oil in a heavy based fry pan over medium heat. Add the potatoes and sauté for five minutes until the potatoes turn golden on both sides.
While the potatoes are cooking, trim the beef of excess fat and then finely chop into 1cm cubes. Remove the potatoes and set aside, then add another 1 tablespoon of oil and heat it up. Add the beef, onion, garlic and chilli and fry for five minutes, stirring well, until the onion softens.
Add the cooked potatoes back to the pan with a scattering of fresh thyme and a shake of cinnamon to taste. Stir through yoghurt and season to taste with salt and pepper. Continue cooking for three minutes until a crust forms on the bottom of the pan, then carefully flip the hash over (use an egg slice or spatula to turn it in batches).
In a separate fry pan, heat a tablespoon of oil and add crack the eggs into the pan. Fry over medium heat for two to three minutes until cooked to your liking.
Serve the hash piled onto a plate with an egg placed over the top.
$10.00 for four hearty serves (less if you use leftover meat)