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Recipe: Diner-style roast beef hash

(Anne Cusack / Los Angeles Times)
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Diner-style roast beef hash

Total time: 1 hour

Servings: 6

1 1/4 pounds cooked roast beef, sliced into chunks

1 pound baking potatoes (about 2 large), cubed

1/2 red bell pepper, chopped

2 cloves garlic

1/2 jalapeño pepper, seeded

2 teaspoons crushed red chile flakes

2 teaspoons dried oregano

2 tablespoons soy sauce

Salt and pepper

Olive oil

1. Working in batches, combine equal portions of beef, potatoes, bell pepper, garlic and jalapeño in the bowl of a food processor and pulse briefly until the mixture is reduced to a coarse crumb. (This can also be done with a meat grinder.) Repeat until all ingredients have been chopped. Place the finished mixture in a large bowl. Sprinkle with chile flakes, oregano and soy sauce, and stir the mixture gently to combine.

2. Prepare the hash in batches: Drizzle olive oil into a large cast-iron pan until it just coats the surface of the pan, then heat the pan over medium heat. Spoon a batch of hash into the pan and spread it out to a thickness of one-half- to three-fourths-inch thick, covering the bottom of the skillet. Cook hash, stirring very little, until the bottom has crisped and browned, 6 to 8 minutes. Scrape the crusty bits from the bottom and turn the mixture to allow other parts to brown. Taste and season as desired with salt and pepper. Cook for an additional 5 to 8 minutes, until there are plenty of crispy bits, then turn again. Remove hash from skillet, and begin another batch.

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3. Repeat until all the hash has been cooked. (You may keep the finished batches warm on a platter placed in a 300-degree oven as you work.) Serve alone with Tabasco or ketchup or garnished with a fried egg.

Each serving: 264 calories; 34 grams protein; 16 grams carbohydrates; 2 grams fiber; 7 grams fat; 3 grams saturated fat; 63 mg. cholesterol; 1 gram sugar; 359 mg. sodium.

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