My darling husband said the Serious Eats recipe for Roast Beef Hash sounded really good to him, so I’ve had it in the back of my mind for a few weeks. When planning this week’s menu, I realized that I needed to use up some potatoes that had already begun to sprout, but I didn’t have any leftover roast beef. No problem, though, I (almost) always have ground beef in the freezer. The barely cooked yolk of a fried egg really turns this dish into something special. I also increased the quantity so that there would be leftovers for lunch.
Ground Beef Hash (adapted from Serious Eats)
1 pound ground beef
2 teaspoons onion powder
salt and pepper to taste
1/2 teaspoon dried oregano
3 tablespoons extra virgin olive oil
3 large Russet potatoes, cooked, chilled, peeled and diced into 1/4 inch cubes*
2 garlic cloves, minced
1 teaspoon dried thyme
1/2 cup heavy cream
6 eggs, over easy
1. In a large nonstick skillet, brown the ground beef over medium heat for approximately 15 minutes, stirring to crumble as much as possible. When there is just a little bit of pink left, add the onion powder, salt, pepper and dried oregano. Continue cooking until browned. Drain and set aside.
2. Return the skillet to the stove over medium-high heat and add the olive oil. Add the potatoes, and cook for 20 to 30 minutes, or until browned, stirring frequently. (Turn the heat down to medium if the potatoes look like they are going to burn.) Add the ground beef, garlic and thyme, and more salt and pepper if desired. Stir and cook for 5 minutes or until heated through.
3. Add the heavy cream and cook for another 5 to 10 minutes, stirring frequently, or until the desired dryness is achieved. Top each serving with a fried egg.
*The Serious Eats recipe calls for freshly boiled potatoes or leftover boiled potatoes. I’m
lazy always short on time and hate boiling potatoes if I don’t have to. I scrubbed my potatoes really well, poked them with a fork, and microwaved them on high until they were done and I could easily insert a knife. Then I parked them in the fridge until it was time to make the hash, at which time I peeled and diced them.