Roast Beef Hash
Why This Recipe Works
To produce a hash that’s both hearty and cohesive, we simmered cubed Russet potatoes (seasoned with sauteed onions, garlic, and thyme) in a skillet until they were cooked through. We then mashed a small portion of the potatoes and stirred them into the cubed spuds so that they stuck together. After adding cubed roast beef (we roasted it low and slow so that the meat cooked gently and stayed juicy), we pressed the hash into an even layer and let it sizzle in butter over high heat so that the underside browned deeply. We flipped the hash and browned the second side until it was crisp, and served it with hot sauce.