Every so often I find a nice big roast beef on sale. I rub the roast with lots of spices and then roast it with plenty of russet potatoes, carrots, onions, garlic cloves and a little olive oil. The next day we make hash and then use the remainder of the roast in sandwiches. Yum! The secret to a good hash is getting the potatoes crisp and browned, without burning them, which is why the recipe keeps the heat at medium-high most of the time. If it looks like things are moving from browned to burnt, just reduce the heat. Hope you enjoy my Gluten Free Beef Hash with Eggs!!
Gluten Free Beef Hash with Eggs
- 1/8 cup olive oil
- 2 cups leftover potatoes, chopped
- 1 cup of leftover cooked carrots, sweet potatoes, zucchini or what you have on hand, chopped
- 1/2 medium onion, diced
- 1 leftover roasted garlic clove
- 1 1/2- 2 cups leftover roast beef, diced in 1/4 inch cubes
- Salt and pepper
- 2 cups gluten free beef broth/or drippings from the roast with a 2 teaspoons of cornstarch whisked in or leftover gravy from roast
- eggs for the top-opt
Pour the oil into a large heavy cast iron skillet and set over medium-high heat.
- Add the onions and cook stirring for a few minutes until just translucent. Add your potatoes in a single layer and cook for 5 minutes or so, turning occasionally with a pancake turner as they begin to brown.
- Add the garlic, veggies, roast beef and spices. Cook turning occasionally. Watch so it doesn't burn.
- Reduce the heat a little now and pour in the cornstarch mixture or gravy, stir to scrape up the browned bits on the bottom of the pan. Cook for 5-10 minutes more or until desired gravy thickness. Add a little water if needed.
- Season with salt and pepper.
- Top with eggs and cook until eggs are just set. You can cover the pan with a lid to help the eggs finish. Enjoy!!