To me, roast beast hash is the ultimate leftover meal for prime rib. Pretty standard recipe:
Course: Breakfast, lunch or dinner
Cuisine: American, heck yeah!!
Servings: 4
Ingredients:
2 large russet baking potatoes or 1 1/2 lbs, cubed bite sized
1 medium onion, diced
1 red bell pepper, diced (and/or a diced poblano or 2 if you have some)
4 - 6 oz mushrooms, sliced
2 - 3 cloves garlic, minced or pressed
Whatever leftover roast beef ya got (about a pound in this case), cubed.
2 cups shredded sharp cheddar cheese (optional)
Seasonings to taste. I used Goya's adobo (plenty of salt in that), black pepper and smoked cayenne. A little Tony C's would be nice as well. If it's good enough for Aztec Spanish cuisine it's good enough for me!
Method:
Cube potatoes then soak in cold water for 30 minutes.
Mise en place the onion, pepper, mushrooms, beef, cheese and garlic and set aside.
Drain and rinse the potatoes, lay out on a kitchen towel and pat dry. In a large, preferably cast iron skillet, heat 2 - 3 Tbsps of cooking oil of choice over medium high heat until shimmering. Add potatoes and fry, turning occasionally until they start to brown, 15 minutes or so. Add the onions, mushrooms and peppers, mix well with the potatoes and continue to fry and stir until just softened, 5 - 7 minutes. Add garlic, mix well and cook for another minute. Add beef, season to taste, mix well and cook until desired doneness (I prefer it just as the pink is disappearing). Remove from heat and serve immediately, or add cheese and cover for 2 - 3 minutes before serving.
We enjoy topping with a fried egg or 2, a side of sour cream and a dash or 2 of hot sauce.
Option: Toss the onion in 2 - 3 minutes before the rest of the vegetables and give them a head start. This gives a little time for them to caramelize a bit which adds a nice flavor profile. Just be careful not to burn them.
Course: Breakfast, lunch or dinner
Cuisine: American, heck yeah!!
Servings: 4
Ingredients:
2 large russet baking potatoes or 1 1/2 lbs, cubed bite sized
1 medium onion, diced
1 red bell pepper, diced (and/or a diced poblano or 2 if you have some)
4 - 6 oz mushrooms, sliced
2 - 3 cloves garlic, minced or pressed
Whatever leftover roast beef ya got (about a pound in this case), cubed.
2 cups shredded sharp cheddar cheese (optional)
Seasonings to taste. I used Goya's adobo (plenty of salt in that), black pepper and smoked cayenne. A little Tony C's would be nice as well. If it's good enough for Aztec Spanish cuisine it's good enough for me!
Method:
Cube potatoes then soak in cold water for 30 minutes.
Mise en place the onion, pepper, mushrooms, beef, cheese and garlic and set aside.
Drain and rinse the potatoes, lay out on a kitchen towel and pat dry. In a large, preferably cast iron skillet, heat 2 - 3 Tbsps of cooking oil of choice over medium high heat until shimmering. Add potatoes and fry, turning occasionally until they start to brown, 15 minutes or so. Add the onions, mushrooms and peppers, mix well with the potatoes and continue to fry and stir until just softened, 5 - 7 minutes. Add garlic, mix well and cook for another minute. Add beef, season to taste, mix well and cook until desired doneness (I prefer it just as the pink is disappearing). Remove from heat and serve immediately, or add cheese and cover for 2 - 3 minutes before serving.
We enjoy topping with a fried egg or 2, a side of sour cream and a dash or 2 of hot sauce.
Option: Toss the onion in 2 - 3 minutes before the rest of the vegetables and give them a head start. This gives a little time for them to caramelize a bit which adds a nice flavor profile. Just be careful not to burn them.
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