Sunday, April 5, 2015

Luscious Leftovers - Part V

Getting Mileage Out of Meat - Take 1

Leftover Roast Beef Hash with Cheddar Cheese

Welcome back to For The Culinarily Challenged's series on re-purposing leftovers!

In this entry, we'll be looking at an easy way of re-purposing leftover meat. Have burgers leftover from a BBQ? The leftover pieces of roast? A few pieces of cold cooked chicken? How about some cold cuts that are perfectly edible but not enough for a decent sandwich?

Try making HASH.

A hash is some kind of cooked meat re-cooked with some potatoes. Though this recipe doesn't contain any, if you have some leftover vegetables, you can chop them up and cook them with the onions. 

Hash is quick and delicious on its own or as a side dish for any meal of the day. If you want to get extra fancy, top it with a fried egg. See the image below.

Here's How You Do It
Difficulty Level: Easy
Total Prep and Cook Time: 20 minutes
Serves 3


1/2 a Cup of Leftover Cooked Meat - cut into 1/4 inch cubes - This can be leftover roast beef, lamb, turkey, pork, ham, or chicken, some cold cuts, chopped up cooked bacon, or even some cold chicken fingers or nuggets you have leftover from a fast food dinner.

1 Cup of Cooked Potato - also cut into 1/4 inch cubes - this can be any leftover cooked potato you have lying around. If you don't have leftovers, take some potatoes, wash them well, stab them all over with a fork and stick them in the microwave on high for three minutes. Poke the potatoes with a fork. If the tines slide in easily, the potatoes are tender and good to go. If they are not, nuke them again, a minute and a half at a time, testing each time, until they are. Don't have a microwave? No problem! You can boil or roast the potatoes instead.  It will take about 20 minutes if you cut them up BEFORE cooking them. If you're roasting them, be sure to coat them in a little olive oil first to make sure they don't stick to your pan.

1 Medium Onion - Peeled and Sliced

1 Tablespoon of Olive Oil

1 Tablespoon of Butter

Salt and Pepper - to taste

1/4 Teaspoon of Oregano

1 Teaspoon of Sugar

1/4 Teaspoon of Grated Garlic - OR - 1/2 a Teaspoon of Garlic Powder (aka Granulated Garlic) - Grating garlic is a more efficient way of getting fresh garlic flavor into something because the pieces are so small that they are easily distributed throughout a dish. I offer garlic powder as an alternative because it keeps a lot longer, the only disadvantage is that the flavor isn't as strong, so you need to use more.   

1/4 Cup of Water, Chicken Broth or Stock, or Balsamic Vinegar - This will help soften up the onions.

Parmesan - OR - Old Cheddar Cheese - finely grated - Optional - these cheeses are expensive, but they're a nice touch.


1 Knife and Cutting Board

Measuring Spoons

1 Frying Pan

1 Wooden Spoon

1 Regular Bowl

In a pan on high heat, melt the butter and olive oil together. The oil will keep the butter from burning too quickly.

Dump in the onions, season them with a little salt, and sauté them in the pan until soft. About 5 minutes

Lower the heat and add the water or broth or balsamic vinegar and the sugar, and cook the onions for about 5 minutes or until golden brown, stirring with a wooden spoon to cook off the liquid and keep the onions from burning.

When the liquid has evaporated, dump the onions into a bowl and set aside.

Season the potato pieces with salt, pepper, and oregano and dump them in the same pan you cooked the onions in. There should be some oil and butter left in the pan. If there isn't, add a little more, say a teaspoon of each.

Raise the heat to medium and stir the potatoes with a wooden spoon until they've  turned golden brown on at least one side. See the image below.

 Add the grated or granulated garlic and mix well.

Dump in the onions and stir so they're evenly distributed among the potatoes.

Do the same with the meat, and cook until everything is heated through. Should take less than a minute.

Taste the food and adjust the salt and pepper to your taste.

Divide between 3 plates, and top with cheese and a fried egg if desired.


Stay tuned for next time when I'll be showing you new ways to re-purpose leftover meats!

-Samantha R. Gold

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