Roast Beef Hash
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons unsalted butter
- 1medium onion, chopped
- 1pound mashing potatoes, cooked, peeled, cooled and cut into ¾-inch cubes
- 2pounds rare-cooked roast beef, cut into ¾-inch cubes
- 1cup beef stock
- 6ounces fresh spinach leaves, blanched and squeezed dry
- ¼cup chopped fresh parsley
- ½teaspoon fresh thyme, chopped, or a pinch of dried
- ½teaspoon fresh sage, chopped, or a pinch of dried
- Salt and freshly ground black pepper
Nutritional analysis per serving (4 servings)
647 calories; 37 grams fat; 16 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 52 grams protein; 1131 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large nonstick frying pan, melt butter over medium heat. Stir in the onion and cook, stirring occasionally, for 6 minutes.
- Step 2
Preheat broiler. In frying pan, stir in the potatoes, roast beef and stock. Cook, stirring, until mixture is fairly dry. Stir in the spinach and seasonings. Cook, stirring, until everything is well mixed and hot.
- Step 3
Turn out into an ovenproof dish, and brown under broiler.
Private Notes
Comments
This recipe can't have been tested. These quantities can't be correct. 1 cup of stock hadn't cooked off after 45 minutes but the potatoes had been reduced to puree. I did add the spinach but didnt bother to cook. At this point a little more water wasn't going to change the outcome. Very disappointed by the NYT.
Don’t add the beef to the potatoes and stock. Add the beef in last to warm with seasonings or you will turn it into stew meat. Especially if you are using up a tender roast. Also, if you cube the raw potatoes, the stock will cook them in about 5-10 minutes ( test with tip of a sharp knife). Or use up any roast potatoes you might have served with the beef. I just cut those up and add to the reduced amount of broth as they are already cooked. And I used baby spinach. No need to cook ahead (blanch). Just stir in if you want it at the end. It will wilt and be fine. Cooking ahead is just another step (and pot to wash). Or, make a batch of creamed spinach and serve it on the side with the hash of beef and potatoes - which I prefer.
I did half the recipe. Added one tea spoon of gluten free Tamari to the beef broth, minced garlic to the last one minute of cooking the onions and added two cups of cooked basmati rice instead of potatoes. It was super delicious!
10/10! Modified : (Inspired by a diner in McMinnville, OR). 1. Added minced jalapeño to sautéeing onions in wide skillet. 2. Substituted butternut squash for 1/3 of the potatoes, all cooked to al denté before adding to the onions and browning them. 3. Substituted leftover sauce (thin gravy) for the beef stock. No trouble reducing it—-thanks to wide skillet and hi heat. (Tip to disappointed chef: if too much liquid, drain it off, reduce and add back). Otherwise we followed the recipe.
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