2 or more cups chopped leftover roast beef
(Chuck, Arm or Brisket Roast is good for this)
2 large boiling potatoes
1 small onion, or one bunch green onion tops
2 TBSP butter
2 TBSP olive or grapeseed oil
The “quick” comes from the leftover roast. Chop the roast beef while it is still cold from the refrigerator. Chop across the “grain” so that the muscle fibers are short, not long.
Peel and parboil the potatoes and dice fine (about 1/2 to 3/4 inch cubes). Peel and chop the onion. Mix in a bowl with the roast beef and add pepper and salt as you like. Note: An “ideal” ratio of ingredients might be 4 parts beef, 3 parts potato, 1 part onion. (This is just a guideline.)
Heat butter and oil together in a cast-iron or stainless steel skillet that’s big enough to hold all the hash in a layer about 1 inch thick. Add the hash to the pan. Use a spatula to press it down firmly.
Cover the pan and cook over medium low heat for about 10 minutes, until a good brown crust forms on the bottom. Invert onto a plate and serve as is for a lunch or weeknight dinner
dish. Or you can top with a good beef gravy, a brown mustard, tomato sauce or tomato catsup, if that’s what you like.
For a hearty brunch, serve with fried or scrambled eggs and fresh sliced tomatoes or juice.