The ideal dish for when you have leftover meat and potatoes, this can also be made from scratch, by cutting raw potatoes into small cubes and browning them, then cutting meat into small cubes and browning it with the onions. This preparation is undeniably more elegant, but the recipe here, I feel, is more in tune with the spirit of the dish. If you don’t like the idea of raw egg (which, I assure you, is entirely in keeping with tradition), fry or poach the eggs, then top the hash with them. Other cuts of meat you can use here: boneless pork.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put 1 tablespoon of the butter in a large skillet, preferably nonstick, over medium-high heat. When its foam begins to subside, add the beef and cook, shaking the pan occasionally, until brown and crisp all over, about 10 minutes, sprinkling the meat with salt and pepper as it cooks. Transfer to a bowl.
Step 2
Put another 2 tablespoons of butter in the pan and cook the potatoes as you did the meat, until brown and crisp, also about 10 minutes. Remove and add to the meat.
Step 3
Repeat with 1 more tablespoon of butter and the onion, cooking until it is browned on the edges. Return the meat and potatoes to the pan and cook, stirring occasionally, until all ingredients are hot, brown, and crisp. Taste and adjust the seasoning.
Step 4
Put portions of the hash on 4 plates; make a small well in the top of each portion and break a raw egg into it; diners will stir the egg into the hash before eating.
