Made according to a recipe that appeared in hash aficionado James Beard's American Cookery (Little, Brown, 1972), this savory hash transforms leftovers into an elegant breakfast.
- 1⁄4 cup beef drippings or canola oil
- 2 cups boiled and cooled yukon gold potatoes, cut into 1/4" cubes
- 1 medium onion, finely chopped
- 2 cups cold roast beef, cut into 1/4" cubes
- 2 cloves garlic, finely chopped
- 1 tsp. fresh thyme, finely chopped
- 1⁄8 tsp. cayenne
- 1⁄8 tsp. ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 cup heavy cream
- 2 tbsp. chopped parsley
In a 12" skillet, heat beef drippings or oil over medium-high heat. Add potatoes and cook, stirring occasionally, until lightly browned, 8-10 minutes. Add onions and cook, stirring occasionally, until soft, about 10 minutes. Add beef, garlic, thyme, cayenne, and nutmeg; cook, stirring occasionally, until beef browns, about 5 minutes. Season with salt and pepper to taste.
Add heavy cream, stir to combine, and press hash down into the skillet with a metal spatula. Increase heat to medium-high and cook, turning hash in parts every 2 minutes, loosening any browned bits, until the cream has reduced and hash forms a crust, about 10 minutes. Garnish with parsley and serve hot with fried or poached eggs, if you like.