Roast Beef Vegetable Hash | |
| 2 lbs | russet potatoes, peeled and cut into 1/4-inch dice |
| 1/2 lb | leftover roast beef, cut into 1/4-inch dice |
| 1/4 lb | thick-sliced bacon, cut into 1/4-inch dice |
| 1 | onion, chopped |
| 1 each | red and green bell pepper, seeded and cut into 1/4-inch dice |
| 1/4 t | nutmeg |
| salt and pepper, to taste | |
| 1 T | orange zest |
| 4 T | chopped parsley |
| 6 | poached eggs, for serving |
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Cook the potatoes in boiling salted water until tender, 8 minutes. Drain and place in a large bowl with the beef. Cook the bacon over medium heat to render the fat, 5 minutes. Add the onion and bell peppers; cook, stirring, for 5 minutes. Remove with a slotted spoon and add to the potatoes and roast beef, along with the nutmeg, salt, pepper, orange zest and 2 tablespoons of the parsley. Toss. Discard all but 2 tablespoons of the fat from the skillet, then spread the hash mixture evenly in the skillet and weight it down with something heavy, such as a smaller skillet. Cook over medium-high heat until golden brown on the bottom, about 5 minutes. Turn the hash over with a spatula and cook until golden brown, 5 to 7 minutes. Spoon the hash onto six plates; top each with a poached egg and sprinkle with the remaining 2 tablespoons of parsley. Serve immediately. Serves 6. Recipe courtesy of Epicurious.com http://www.epicurious.com/ | |