Normandy Beef Hash

When cooking up a storm over the holidays, eventually you need to confront that fridge bursting with leftovers. And from the remains of one meal rises, phoenix-like, more delicious meals!

I had a bunch of roast beef to use up. And, it turns out, I also had a number of historic recipes in various books to choose from! But, since it contains a whole chapter on hashes, I had to choose this one from Wartime Recipes from the Maritimes. I served this with Creamed Carrots and Peas from the same book.

Ingredients

1 tbsp fat (used fat saved from the roasting pan)
3 onions, chopped (I used 1.5 large onions)
2 cups beef, diced
1/2 cup diced potatoes
1/2 cup meat stock (also saved from the roasting pan)
Salt and pepper

Instructions

Heat the fat and fry the onions until golden-brown. Add the beef and potatoes, and fry for 5 minutes more. Pour in the stock, and cook for 10 minutes, until the potatoes are cooked. Season and serve hot. 

I had more beef than the recipe called for, so I increased the potatoes and stock as well.

Besides the chopping, this was a really quick meal to put together.

I had roasted the beef originally with butter and Ethopian Berbere spice blend (which I’d highly recommend!), so the final dish had those flavours as well.

The verdict

A straightforward and delicious way to use up some cooked beef. I’d definitely make this again!

While the recipe is pretty plain, you could add whatever additional seasonings you’d like, or let the original seasonings of the beef flavour the dish, as we did.

What’s your favourite kind of hash? Let us know in the comments.