Traditional Roast Beef Hash
I have made this countless times when growing up, probably weekly for years, but we used venison for this. Key thing here is equal amounts of beef and potatoes with an onion or two thrown in. Servings, prep, and cook times are approximate for now until I make this here using an electric meat grinder.
Ingredients
- 500 grams cooked beef, roast, boiled, pressure cooked, etc.
- 500 grams potatoes, boiled, skin on is fine
- 1-2 onions
- cooking oil, your choice, as needed
- salt and pepper, to taste
- ketchup, for serving, very important
Instructions
- Cut the beef, regardless of how you cooked it into chunks that fit in the hopper of your grinder. Cut the potatoes into quarters and for big potatoes, cut the quarters in half as well. Cut the onion(s) into quarters and cut each piece in half.
- Run everything through your grinder, chuck of beef, potato, onion, until everything is ground.
- Heat the cooking oil, bacon fat would be perfect, in a large frying pan, preferably a cast iron, on medium high to high heat.
- Add the hash to the frying pan so that a half an inch of hash covers the bottom of the pan. If you have more hash to cook, do so in separate batches. Brown the hash, stirring only infrequently at first to make sure that the hash has an opportunity to brown well.
- As you cook the hash, add pinches of salt and fresh ground pepper. Do this a couple of times with each batch of hash. Cook for at least 10 minutes and until the hash is well browned. Serve with ketchup, important.
Notes
The beef would cost about 100 Baht/500 grams, for 4 servings, this is 75 cents per serving.
Been making this for many years.
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