Roast beef for breakfast. It’s what’s for dinner. Roast beef for breakfast. A sandwich dripping in roast beef can make any day sunny. Roast beef for breakfast. Just like that chocolate bar, it cures the day. Roast beef for breakfast is the best way to start the day!
It’s 10:31 pm and my stomach is growling. I wanted to eat a snack but didn’t want to get up from my laptop. Oh, why yes I did make this choice because Roast Beef For Breakfast sounded so much better than plain old roast beef alone.
Roast Beef Hash and Eggs
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
- 1 pound Yukon Gold potatoes, unpeeled, 3/4-inch diced
- 2 teaspoons white wine vinegar
- Kosher salt and freshly ground black pepper
- 4 ounces thick-cut applewood smoked bacon, 1/2-inch diced
- Good olive oil
- 2 cups sliced yellow onion (2 onions)
- 12 ounces (1-inch-thick-sliced) cooked roast beef, cut in 1-inch cubes
- 6 ounces Brussels sprouts, ends trimmed and thinly sliced
- 1/2 teaspoon Sriracha
- 1 tablespoon unsalted butter
- 4 extra-large eggs
- 4 (1/2-inch-thick) slices bread from a boule, toasted
- 2 tablespoons minced chives, for serving
- Add the diced potatoes, vinegar, and 2 teaspoons salt to a medium saucepan with water to cover by 2 inches. Boil for a few minutes, then turn the heat down and simmer for five. Drain, then set apart.
- In the meantime, put the bacon to a large (12-inch) saute pan and cook for 6 to 8 minutes, or until just faintly browned. With the use of a slotted spoon, transfer the bacon to a dish. The potatoes should be nicely browned after 6 to 8 minutes of cooking in the saute pan over medium-high heat, stirring periodically with a spatula. Add a couple of tablespoons of olive oil if the pan is dry. After thoroughly mixing in the bacon, onion, 2 teaspoons of salt, and 1 teaspoon of pepper, simmer for 8 minutes over medium heat. Stirring occasionally, sauté the beef, Brussels sprouts, and Sriracha for 3 to 4 minutes, or until the steak is heated through and the sprouts are crisp-tender.
- In the meantime, heat the butter in a medium saute pan (10 inches). Crack the eggs carefully into the corners of the pan, season with salt and pepper, and cook for 3 to 4 minutes over medium heat, or until the whites are almost set. When the whites are done but the yolks are still runny, cover the pan and simmer over low heat for one minute.
- On each of the four dinner plates, place a piece of toast and a serving of hash. Each piece of toast should have an egg on top of it. Serve hot and top with salt and chives.
Roast Beef Hash
Active Time: 25 Mins
Total Time: 1 Hour
Serves 4 (serving size: 1 1/4 cups hash and 1 egg)
- 1 3/4 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
- 6 tablespoons olive oil, divided
- 2 medium-size yellow onions, thinly sliced (about 3 cups)
- 1 large red bell pepper, thinly sliced (about 1 1/4 cups)
- 1 large carrot, peeled and finely chopped (about 3/4 cup)
- 2 garlic cloves, chopped
- 1 1/4 teaspoons kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 2 cups coarsely chopped drained cooked chuck roast (from Oven-Braised Pot Roast)
- 4 large eggs, poached
- 2 tablespoons chopped fresh chives
- Calories 516
- Fat 27g
- Satfat 5g
- Unsatfat 21g
- Protein 19g
- Carbohydrate 50g
- Fiber 9g
- Sugars 11g
- Added sugars 0g
- Sodium 779mg
- Calcium 8% DV
- Potassium 12% DV
How to Make It
Set the oven to 325 F. On a baking sheet, toss potatoes with 1 tablespoon oil and distribute evenly. Bake for about 45 minutes at 325°F, or until just tender.
In a sizable cast-iron skillet, heat 2 tablespoons of oil over medium-high heat. Add onions, bell pepper, carrot, and garlic. Sauté for 10 minutes while adding 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a medium bowl, add the onion mixture.
Add potatoes in a single layer to the pan with the remaining 3 tablespoons oil as it heats up over medium-high. Add 1/2 teaspoon of salt and simmer, stirring periodically, for 8 minutes or until golden. Add the onion mixture and the chuck roast; simmer for about 3 minutes, stirring periodically, until heated through. Add the final 1/4 teaspoon of salt and the final 1/2 teaspoon of black pepper. Add eggs on top and garnish with chives.
Best Recipe for Roast Beef Hash
A fantastic dinner on its own is roast beef. But there’s a case to be made that roast beef shines the next morning as an unexpected but welcome complement to breakfast. Because the roast from yesterday night can be used to make roast beef hash this morning. An egg and some potatoes are really all you need to make a filling, substantial breakfast that will get your day off to a great start.
This recipe’s ability to reuse leftovers to create another delectable dish that offers considerable variety and superb taste nearly guarantees that it will become a household favorite. Michelle McGlinn, the recipe’s author, successfully combines a variety of flavors in this roast beef hash. In fact, some could even contend that the beef leftovers are superior to the dish that was initially served. The combination of potatoes, meat, eggs, peppers, and onions also makes a fantastic breakfast dish, but it also tastes fantastic at any time of day and for any meal. It’s “definitely a breakfast hash, but you can easily have it anytime, if wanted,” as McGlinn puts it. And with all these flavors, it will be a hit whenever you serve it, so let’s get started on the food right away.
the materials needed to make this roast beef hash.
You should acquire all of your ingredients first. Of course, the star of the show is the leftover roast beef, which you will chop into 1-inch cubes and reserve along with 1/4 cup of the drippings. Two russet potatoes, an onion, vibrant bell peppers, minced garlic, all-purpose flour, beef broth, and salt and pepper to taste should also be gathered. I’m done now! The prep work will be a snap if your ingredients are arranged and prepared on the counter. At that point, you can start making your roast beef hash.
put the potatoes first
It’s time to start putting this delectable meal together now that you have all of your components ready.
The first thing you should do is heating up a deep skillet over medium heat with a little oil. To allow them to cook correctly, you need make sure the skillet bottom is well-coated. When the potatoes are soft and starting to get crispy and brown on the outside, add the diced potatoes and cook them, stirring regularly. They should resemble home fries in appearance and texture. Add a drizzle of oil at a time if the potatoes start to stick to the skillet. Because these crispy potatoes serve as the foundation of this recipe, you don’t want them to be overly greasy. The flavors and textures of the meat will really come through in a delicious potato mixture. This supper will be finished quickly because you’re off to a wonderful start!
Add the peppers and onion.
The potatoes should be tender and starting to crisp after about 10 minutes. Don’t cook them for too long or they can burn and become tough. The diced onion and bell pepper will be added next. Despite using a variety of peppers in this recipe, McGlinn cautions that “you may always use just one color of bell pepper.” However, now is your chance to be inventive by giving the meal some color and peppery spices. The potatoes, onions, and peppers should form a multi-textured, multi-colored vegetable jumble after you thoroughly mix the mixture. It should only take around five minutes to cook the mixture until the vegetables are tender.
Include the meat
It’s time to start working with the meat now. The roast and its drippings must spend the previous evening in the fridge. McGlinn utilizes a chuck shoulder that she prepared the previous evening with garlic, rosemary, thyme, salt, and pepper in her recipe. Chuck roast is the most straightforward cut to utilize, but you may also use top round, top sirloin, bottom round, or eye of round. Although any type of beef roast may theoretically be used for this dish, these would work best.
Before cubing the beef, you should take it out of the fridge and let it come to room temperature to soften the drippings and the meat. It’s time to add the cubed meat now that the potatoes and vegetables are both tender and crunchy. Stir well to mix everything in the skillet once it is all put together.
Finish the mixture by adding the garlic.
Give the combination about five minutes to fully reheat the meat. You don’t want to overcook anything because it was already cooked; instead, you’re just heating it up. You should then thoroughly stir in the garlic. Add salt and pepper to taste and then finish. The mixture of meat, potatoes, herbs, and veggies should be a potpourri by the time you’re finished blending it. Continue to heat and stir for another two minutes or so, or until the garlic is aromatic and the mixture is thoroughly mixed.
It’s time to turn off the heat under the skillet. You’re almost there, and the mouthwatering fragrances flooding your kitchen will probably have you salivating.
the beef dripping gravy you desire
The gravy can be made while the food is cooking in the skillet. The beef drippings from the beef roast should have been warmed to room temperature and softened before cooking. According to McGlinn, “The roast drips drippings while it is baking, and these drips are called drippings. It’s a blend of fats and grease that just so happens to produce the ideal roux base for gravy. If you weren’t going to use this recipe and had already thrown away the drippings, you can still prepare the roux with an equivalent amount of butter, but the flavor won’t be as robust.” What is more delicious than a rich, oily beef gravy?
In a small saucepan over medium heat, combine the flour and the meat drippings that have been saved. Whisk well. Add the beef broth once the mixture has become a paste, and whisk to thoroughly blend. It should take around five minutes to thicken into a gravy while simmering it at medium-low heat. If the gravy is too thin, gradually add additional flour, a half teaspoon at a time, until the proper thickness is achieved.
Prepare your eggs, then serve.
You can pour gravy over the meat-and-vegetable combination that is cooling in the skillet once the gravy and the mixture are both done. Set your eggs to fry in a different pan. Consider cooking at least one egg per serving plate. You can prepare the eggs anyway you like them in this dish, which feeds four people. When the eggs are done, place an egg next to the skillet and gravy combination on each plate. Remind yourself once more that this is a substantial, heavy lunch and avoid loading each dish too high. To make the meal look especially enticing, snip off some fresh parsley and scatter it throughout the entire thing. After that, it’s time to eat and begin the day with a delicious supper.