Description
Four breakfast portions of crisp potato and cooked roast-beef hash.
Ingredients
Scale
- 1 1/2 pounds Yukon Gold potatoes, diced half-inch
- 1 medium onion Yellow onion, finely diced
- 2 tablespoons Neutral oil
- 2 cups Already-cooked roast beef, diced
- 1/4 cup Low-sodium beef broth
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Fine salt
- 1/4 teaspoon Ground black pepper
Instructions
- Dice 1 1/2 lb potatoes into even half-inch cubes and one onion finely. Heat 2 tbsp oil in a large skillet over medium-high heat. Add potatoes and onion, spread in one layer and cook about ten minutes, turning occasionally, until edges begin to brown.
- Add 1/4 cup broth, cover and cook approximately five minutes until potatoes are nearly tender. Remove lid and allow liquid to evaporate, then crisp for another five minutes without constant stirring.
- Fold in 2 cups diced cooked roast beef and 1 tsp Dijon. Heat through until the leftover beef in the center of the skillet reaches 165°F; season with up to 1/4 tsp salt and 1/4 tsp pepper, taking account of the original roast.
- Divide into four provisional portions. Do not use raw beef in place of cooked leftovers without a separate recipe and safety endpoint.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate assumes already-cooked refrigerated roast beef; uniform half-inch potato cubes affect the twenty-five-minute skillet stage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Serving Size: One quarter of skillet