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!!
