Roast-Beef Hash
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Leftover roasted sirloin, chopped into medium-size pieces
- Leftover roasted root vegetables
- 2tablespoons butter
- 2eggs
- Salt
- freshly ground black pepper to taste
- Pinch of sweet Spanish paprika
Preparation
- Step 1
Heat 1 tablespoon butter in a large pan over medium heat until it foams. Add the leftover vegetables and cook for 3 minutes. Add the meat and stir to combine. Cook until the hash is hot, about 4 minutes. Season with salt and pepper to taste.
- Step 2
After stirring the meat into the hash, about 4 minutes in, melt the other tablespoon of butter in a separate pan over medium heat, until it foams. Crack the eggs into the pan and cook until the whites have set but the yolks are still runny.
- Step 3
Place the hash on a platter, with the eggs on top. Dust lightly with paprika and serve.
Private Notes
Comments
I had about a pound of sirloin roast beef leftover and decided to make hash. Since I did not have any leftover root vegetables, I used a russet potato, two large carrots and an onion, cut them all up in small pieces, tossed with olive oil, roasted at 375 F for about 45 minutes then melted butter in a pan sautéed them and the cut up leftover roast beef as directed in this recipe. Delish.
I had about a pound of sirloin roast beef leftover and decided to make hash. Since I did not have any leftover root vegetables, I used a russet potato, two large carrots and an onion, cut them all up in small pieces, tossed with olive oil, roasted at 375 F for about 45 minutes then melted butter in a pan sautéed them and the cut up leftover roast beef as directed in this recipe. Delish.