Roast Beef Hash With Crispy Onions Recipe

Name: Roast Beef Hash With Crispy Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups yukon gold potatoes, peeled, cut into 1/4-inch dice; 3 tablespoons sea salt; 1/4 cup olive oil; 1 medium Spanish onion, diced; 1/2 small green bell pepper, cut into small dice; 1/2 small red bell pepper, cut into small dice; 2 cups cooked roast beef, cut into 1/2-inch dice; 2 cloves garlic, minced; 1 sprig thyme, leaves picked; 3 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon worcestershire sauce; salt and freshly ground pepper; 1 pinch cayenne pepper or paprika; beef broth, if desired; 6 large eggs, fried; 6 slices sourdough bread, toasted; 1 large Spanish onion, sliced very thinly on a mandoline; 2 cups whole milk; 2 tablespoons Cajun seasoning; 2 cups all-purpose flour; 1 quart canola oil

Servings: persons

2 cups yukon gold potatoes, peeled, cut into 1/4-inch dice
3 tablespoons sea salt
1/4 cup olive oil
1 medium Spanish onion, diced
1/2 small green bell pepper, cut into small dice
1/2 small red bell pepper, cut into small dice
2 cups cooked roast beef, cut into 1/2-inch dice
2 cloves garlic, minced
1 sprig thyme, leaves picked
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon worcestershire sauce
salt and freshly ground pepper
1 pinch cayenne pepper or paprika
beef broth, if desired
6 large eggs, fried
6 slices sourdough bread, toasted
1 large Spanish onion, sliced very thinly on a mandoline
2 cups whole milk
2 tablespoons Cajun seasoning
2 cups all-purpose flour
1 quart canola oil

1
In a medium saucepan, bring 3 quarts of water to a boil and add 3 tablespoons of sea salt.
2
Reduce to a simmer, add the potatoes, and cook for 3 minutes or until they just start to become tender.
3
Drain and spread on a small sheet pan.
4
Refrigerate for a few minutes to stop the cooking.
5
In a large nonstick skillet, heat the olive oil over medium heat.
6
Add the potatoes and cook until they just start to brown.
7
Add the diced onion and bell peppers and cook another 3 to 4 minutes, stirring or tossing often.
8
Add the beef and toss well.
9
Add the garlic, 2 tablespoons of fresh thyme leaves and 1 tablespoon of the chopped parsley and toss well.
10
Cook until the potatoes are golden brown.
11
Add the Worcestershire sauce and season with salt and pepper to taste.
12
Continue to toss until the hash begins to caramelize but not burn.
13
You can add beef broth to keep the hash moist, if desired.
14
The chef prefers his a bit crispy and caramelized.
15
You can also add a bit more olive oil, if desired.
16
Fry the eggs.
17
Divide the hash evenly among six plates and top with the fried eggs.
18
Top the eggs with the remaining tablespoon of chopped parsley, a pinch of cayenne or paprika, and some crispy onions.
19
Serve with sourdough toast.

1357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 cups yukon gold potatoes, peeled, cut into 1/4-inch dice, 3 tablespoons sea salt, 1/4 cup olive oil, 1 medium Spanish onion, diced, and more.

Yes, Roast Beef Hash With Crispy Onions falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roast Beef Hash With Crispy Onions

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