Old-Fashioned Hash

This is the kind of hash your grandmother made on Monday with Sunday’s leftover roast. Diced cooked potatoes and beef go into a hot skillet with browned onions, a splash of gravy, a squeeze of ketchup, and a hit of mustard. Then you leave it alone and let the bottom crust up golden and crispy.

The gravy binds everything together and keeps the hash from drying out. Ketchup adds a touch of sweetness and acidity while the mustard sharpens the whole thing so it doesn’t taste flat. Three cups each of beef and potatoes means this is a hearty, stick-to-your-ribs meal, not a side dish.

The secret to great hash is patience. Press it down, let it brown, then flip or stir and brown again. You want crispy, caramelized edges on the potatoes and meat.

Kitchen Tips

• Don’t stir too often. Let the hash sit and develop a crust before turning. Constant stirring gives you soft, steamed hash instead of crispy.
• Dice the potatoes and beef into similar-sized pieces so everything browns evenly.
• Use leftover gravy from the original roast if you have it. Jarred gravy works in a pinch.
• A hot, well-oiled skillet from the start is a must. Cold pan, no crust.

Variations

• Top each portion with a fried egg for a classic diner-style hash breakfast.
• Add diced bell pepper and a dash of Worcestershire sauce for more depth.
• Use corned beef instead of roast beef and serve with a side of toast for a corned beef hash.