Tuesday, January 15, 2013

Roast beef means roast beef hash

The beauty of having a roast beef on Sunday is roast beef hash on Monday.  Especially with a few poached eggs perched on top and a good grind of black pepper.

Hash is easy and the BEST way to use up leftover roasted meat.

I started with a few small Yukon Gold potatoes, cubed them, then microwaved them with a bit of water 10 minutes until tender.

In a skillet, I sauteed one large yellow onion in 2 T bacon fat (yeah, bacon fat) for a few minutes until softened, then added the cooked potatoes.  I seasoned liberally with salt and pepper, and let the mixture cook a few minutes until gently browned.  I added a few chopped scallions, too, to add some color.

I cut up leftover roast beef (about 12 ounces, I'd guess) into small cubes, then minced it in the food processor to small pieces.  (Frankly, the roast, though tasty, was tough, and it needed to be broken down to avoid a chewy mess.)  Added the minced beef, and leftover roasted carrots and onions, which had been diced, to the skillet.  Also added about a cup of the leftover mushroom gravy.  Yowza!

The key to great hash is that it must be left undisturbed in the skillet until it is crisp and brown, then turned in sections to let the other side brown.  It's not a frittata, so does not have to be slid out of the pan and inverted to brown the other side.  (You CAN do that, but no need to.)  This is not haute cuisine

When nicely browned, spoon some into a shallow soup plate, top with a few poached eggs, give a good grind of black pepper, and enjoy!

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Good news at the market

The roster of vendors at Reading Terminal Market continues to evolve. 

The newest, opening January 16, is Valley Shepherd Creamery.  They'll make several cheeses, including fresh mozzarella, right at the market.  Nice.

Good write-up in this morning's Inquirer