3cupscooked, diced potatoes(Choose a waxy type like Yukon gold or white potatoes)
3cupscooked roast beef, chopped
1cupdiced onion(About 1 medium onion)
½teaspoon black pepper
1teaspoonhot sauce(your favorite)
3tablespoonscanola oil, divided
salt and pepper to taste
Prepare the hash:
Combine in a bowl the diced potatoes, diced roast beef, and diced onion.
Add in the milk, salt, black pepper, hot sauce, and 1 tablespoon of the oil. Stir to combine.
Cook the hash:
Heat the remaining 2 tablespoons of oil in a skillet over medium heat until it’s hot.
Spread the hash mixture over the bottom of the skillet in an even layer.
Cook the layer for 8-10 minutes, pressing down occasionally with a spatula, until a dark brown crust forms on the bottom.
Stir the contents a few times, then continue cooking for another 5-10 minutes until the hash is hot, with plenty of browning on the meat and potatoes.
Season to taste with salt and pepper and serve immediately, with extra hot sauce if you'd like!
Makes 4 servings (or about 2 Who Hash cans-worth!)
Use cooked roast beef leftover from a dinner roast, or chuck roast.
Need to prepare some roast beef for this recipe? Here's what I do: buy about 2 pounds of stew beef, which is chuck roast cut into cubes. Place the beef in an Instant Pot cooker with ¾ cup of water and some seasonings. Cook the beef for about 45-60 minutes in the Instant Pot until it's tender.
I prefer to use a waxy type of potato in this recipe like Yukon gold or white potatoes because they hold their shape better when cooked.