Meat and potatoes, well done: Beef Pot Roast and Potato Hash

by Marion on February 27, 2013

Leftover pot roast (or whatever meat you may have on hand) combines with potatoes (and not a lot else) to make a hash that shows why meat and potatoes rock. Recipe below.

pot roast beef hash

Some foods are just made for each other. A grilled cheese sandwich and tomato soup; black beans and rice; pizza and beer; apple pie and vanilla ice cream.

And, of course, beef and potatoes.

These days we are not eating meat as often as we once did, trying to be more mindful of the way we live on the planet. But when we do, we still love it. And we don’t waste any of it.

The arrival in the mailbox of the annual Saveur 100 issue was the gateway to a new to me recipe that is an old American classic: hash. The Saveur 100 is always one of my favorite reading events—it’s a thrill when it arrives and a Saveur-100pleasure throughout the year. Saveur always talks about the coolest trends, the most amazing destinations, and of course the oh golly! examples of local favorites (“Ohio nachos”). I excavate it from our magazine mountain again and again throughout the year for inspiration or just to while away the time.

One item in this year’s 100 particularly hit a chord with me: prime rib hash from Keen’s Steakhouse in Manhattan.

I happened to make our version of this hash from basic, simple pot roast that happened to be left over from a recent wintry dinner. But this dish would be even more wonderful with out-and-out roast beef, cooled and then cubed. We took our leftover pot roast and sliced it into half-inch cubes, and that was the first step in this really rather easy to assemble dish.

Our version serves at least 4 people for a cozy weekend lunch or a comfy, casual evening of a dinner and a movie at home. Serve it with a leafy dark-green salad and a glass of a simple red wine, like Pennywise Petit Syrah, or a good craft beer, like Revolution Bottom Up Wit or Bell’s Two Hearted Lager. For dessert, serve our gingerbread or cherry orange loaf cake, both of which you can make ahead. This hash also reheats well, good news for those of us who love tasty leftovers.

Beef Pot Roast and Potato Hash
Serves 4 generously

10 to 12 ounces leftover beef pot roast (or roast beef) cut into 1/2-inch cubes (see Kitchen Notes)
2-1/2 pounds of Yukon Gold potatoes (see Kitchen Notes)
6 tablespoons chopped shallots
2 stalks celery, finely sliced crosswise
2 or 3 tablespoons ketchup
2 or 3 tablespoons sriracha (see Kitchen Notes)
1 tablespoon fresh rosemary, chopped (see Kitchen Notes)
2 teaspoons salt
freshly ground black pepper
olive oil
butter (optional)

Special Equipment: Two 12-inch skillets ovenproof to 400ºF. This volume of ingredients makes two skillets worth of hash.

Peel the potatoes and cut into chunks about 1/2 inch to 3/4 inch in size. Put into a pot, cover with cool water, bring to a boil and simmer until tender. Immediately drain, rinsing with cold water. Put in a big bowl. Mash the potatoes briefly and gently—you want most of the cubes to be broken down, but a bit of “cubiness” to remain. Add the cooked beef to the bowl.

Preheat oven to 400ºF. In an oven-safe skillet, heat up 2 teaspoons olive oil over a medium flame. Add the shallots and celery and sauté for two minutes, until the shallots are clear and limp. Add this to the potato and beef mixture. Also add a good grating of black pepper, the salt, the fresh rosemary, ketchup and sriracha. Mix everything together until it is pretty uniform.

To each of the two skillets, add 1 or 2 tablespoons olive oil and a teaspoon of butter (which is optional, but adds a nice buttery touch) and heat to medium low. In each skillet, put half the hash mixture and spread out so it is even and uniform. Press down all around with a sturdy spatula to encourage it to form a cake. Turn up the heat a bit to medium. Sauté until the bottom begins to turn golden, about 3 or 4 minutes. Transfer the pans to the oven and bake until the top begins to brown, about 10 minutes depending on your oven (see Kitchen Notes).

You may also prepare this as an individual serving. Cut the recipe in 1/4 and prepare in a small (10”) ovenproof skillet. This is a hearty eater serving—very generous. When the pan emerges from the oven, flip the hash onto the serving plate so that the well-browned bottom shows. Or you may cut the recipe in half to serve two or three people, cooking it in one skillet. If you fix this in big skillets, then serve wedges of the hash straight from the pan.

Kitchen Notes

Choice (of) meats. I used leftover beef pot roast. You can use pretty much any simply prepared leftover meat or fowl—roast chicken, roast turkey or, of course, corned beef.

You say potato… I used Yukon Gold because that is what we had in the fridge. Russets would also work well.

Ketchup and sriracha. If you prefer no spiciness, then omit the sriracha and replace with the same amount ketchup. Alternatively, instead of sriracha, substitute oyster sauce. Also, once you have mixed everything together, if the mix seems dry or like it needs more punch, then add another tablespoon of either sauce.

Rosemary, fresh or dried. Yes, if you do not have fresh, you may use dry, but sauté it along with the scallion and celery. Also, use about half as much. Alternatively, substitute tarragon.

Oven time. Our rental apartment oven is so fickle that I never can be sure what kind of timing I may expect—the same gingerbread recipe, for instance, may take 28 minutes or 35 minutes. Thus my eternal reminders about oven dependability. Use an oven thermometer, if you have one, to check the temperature. Otherwise, just know your oven and/or start checking your food’s progress early and often.

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{ 11 comments… read them below or add one }

kitchenriffs February 27, 2013 at 3:02 pm

Good simple food is always so tasty and satisfying, isn’t it? I’ve made leftover pot roast hash before and it’s wonderful! As you suggest, it’s even better made with leftover roast beef. Great tip to use two skillets — I’m guilty of sometimes trying to cram everything into one skillet. It works, to a degree, in that everything fits; but you don’t get as much surface real estate to develop that great crust. And to me, the crust is half the point! I’ve never made a hash using sriracha, and it’s a wonderful idea. Definitely will do the next time I’m in a hash mood. Good stuff — thanks.

randi February 27, 2013 at 6:09 pm

Mmmmmm!
I prefer these type of meals to a prime rib dinner!

Shirl February 28, 2013 at 1:36 am

This is a nasty looking picture!! Certainly wouldn’t encourage anyone to make this recipe…….

Ronnie Ann February 28, 2013 at 2:01 am

Funny…I was just writing to tell you how the picture is making me want to reach out and taste some right now. I also rarely turn to meat as often as I once did, but would love to stop by for some of this, Marion. Feels homey and bursting with hearty flavor. And the crust kitchenriffs talks about makes it totally work for me!

Marion February 28, 2013 at 6:04 am

kitchenriffs, it certainly is. And there is something about crusty potatoes and sriracha that is so wonderful. I never think back to the days before laptops and cell phones and, oh, the horseless carriage, but I do wonder what we did before sriracha, it is such a staple.

randi, me too. Me too.

Shirl, thanks for stopping by.

Ronnie Ann, as it happens, I made a big ol’ mountain of this recipe, and now that it is gone, I wish I’d made more. Since the beef was already prepared, it was pretty fast, too.

eeka February 28, 2013 at 2:45 pm

IMHO, leftover hash is soooo much beter than the roast it sprang from…. in fact, the reason I make roasts is to have hash!

altadenahiker March 1, 2013 at 12:00 am

This sounds like such a guilty pleasure. Emphasis on pleasure.

Marion March 2, 2013 at 3:19 pm

eeka, that makes sense! The pot roast was good, but oh, the hash.

altadenahiker, and the thing is, it was so simple to make and relatively quick. You know how the first time you make a recipe, you never how long it will take, but the answer is usually far too long. This wasn’t like that. If you simmered the potatoes ahead of time (which some authors advocate), it could be assembled and complete in under half an hour.

Flirty Foodie March 2, 2013 at 5:40 pm

Shirl, I have to agree its not the most appetizing picture in the world.

But some of the most delicious dishes in the world aren’t. Yesterday I made pasta with artichokes and olives, loved it. But it was this big gray mess to look at

angela@spinachtiger March 5, 2013 at 3:56 pm

Oh yummy yes, and I can see a fried egg sitting on top of that too. Meat and potatoes will forever be on my top comfort food list.

Alan March 14, 2013 at 1:56 pm

I think the combination of rosemary and potatoes is heavenly… and I agree Angela a fried egg would be wonderful, I love to chop up an over easy egg in my corned beef hash.

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