Good Morning Gentle Readers,
We had a little leftover Filet Mignon from last night that we put to good use.
Hash isn't all that difficult to do right, but it does take a bit of focus on the order of things. The proportions I suggest are approximate and can be doubled for more servings.
Note: this serving is made from one good sized baking potato and will serve two or three people.
Start with a cast iron skillet. Twelve inch is a good size.
Turn the burner on low and add two tablespoons of butter and two ounces of olive oil. More or less is OK. The olive oil helps keep the butter from burning but you will also need to keep the heat down. On a scale of 10, with 10 being hottest, your flame should be 3.5 to 4.0. Hot enough to prevent soggy, grease laden potatoes, but cool enough not to burn.
Dice the potato into quarter inch cubes. As soon as the oil is hot enough toss in the potatoes and stir frequently for even browning and to help prevent burning.
While the potatoes are cooking dice the onion into quarter inch cubes. The ratio is two to one. Half as many onions as potatoes.
When the potatoes are mostly browned and crispy, push half to each side of the pan leaving a two inch wide open space across the center of the pan. That's where the onions go now. Keep the onions in the middle, stirring frequently until they are translucent and most of the moisture has evaporated. Keep stirring the potatoes as well.
While the onions are cooking, dice the steak (or roast beef) into slightly larger cubes than the potatoes.
When the onions are done, stir the onions and potatoes together until everything looks nice and crispy, then add the steak at the very end. Stir it just long enough to heat the steak.
Add salt and pepper at the end while the potatoes are still vulnerable.
Serve immediately with eggs how you like them.
As Always,
Photo Credit (unless otherwise noted): ©TWC, all rights reserved
