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Diner-style roast beef hash

Diner-style roast beef hash
Anne Cusack / Los Angeles Times

Generally speaking, the world is composed of two breeds of eaters -- and most everyone knows their tribe. Ask yourself: Does your heart quicken at the sight of a stately crown roast or tenderloin marbled with fat as fine as ... Read more

Total time: 1 hour | Serves 6
  • 1 1/4 pounds cooked roast beef, sliced into chunks
  • 1 pound baking potatoes (about 2 large), cubed
  • 1/2 red bell pepper, chopped
  • 2 cloves garlic
  • 1/2 jalapeno pepper, seeded
  • 2 teaspoons crushed red chile flakes
  • 2 teaspoons dried oregano
  • 2 tablespoons soy sauce
  • Salt and pepper
  • Olive oil

Step 1Working in batches, combine equal portions of beef, potatoes, bell pepper, garlic and jalapeno in the bowl of a food processor and pulse briefly until the mixture is reduced to a coarse crumb. (This can also be done with a meat grinder.) Repeat until all ingredients have been chopped. Place the finished mixture in a large bowl. Sprinkle with chile flakes, oregano and soy sauce, and stir the mixture gently to combine.

Step 2Prepare the hash in batches: Drizzle olive oil into a large cast-iron pan until it just coats the surface of the pan, then heat the pan over medium heat. Spoon a batch of hash into the pan and spread it out to a thickness of one-half- to three-fourths-inch thick, covering the bottom of the skillet. Cook hash, stirring very little, until the bottom has crisped and browned, 6 to 8 minutes. Scrape the crusty bits from the bottom and turn the mixture to allow other parts to brown. Taste and season as desired with salt and pepper. Cook for an additional 5 to 8 minutes, until there are plenty of crispy bits, then turn again. Remove hash from skillet and begin another batch.

Step 3Repeat until all the hash has been cooked. (You may keep the finished batches warm on a platter placed in a 300-degree oven as you work.) Serve alone with Tabasco or ketchup or garnished with a fried egg.


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