Recipe: Sean’s Beef Hash

This one is for Jes Borland, but all of you get to benefit, too.

Sean’s Beef Hash


  • Potatoes, diced about 1/2-1 inch. Oh, call it 2 pounds
  • Onions, diced. Maybe ½ or 1 onion
  • Salt, pepper, thyme
  • Sliced/chopped meat: roast beef/pot roast, or osso bucco, meatloaf, whatever chopped meat you want. The ratio could be up to half and half meat to potatoes, so up to 2# of meat.
  • 4-6 oz of bordelaise sauce, or roast beef gravy, or something. Optional. You CAN make a dry hash but this is better.
  • Eggs (optional)


  1. Preheat oven to 450F.
  2. Get a cast iron pan (or non stick) super hot. Put in some oil, just enough so the taters won’t stick.
  3. Put in potatoes and onions, salt, black pepper, thyme.
  4. Brown on one side for a couple minutes, turn them to brown another side. keep doing that for 6 minutes, or until medium brown on most sides
  5. Sprinkle in the meat.
  6. Put the pan the oven until the potatoes are done. (You know, it stabs nicely, or cool one and eat it).
  7. Take the pan out and put it on high heat.
  8. Spoon in your sauce or gravy.
  9. Toss that around, cook until the sauce is nearly dry and carmelized, all stuck to the food.
  10. Adjust seasonings and go. Or,
  11. IF you want to cook eggs in it too, make a couple of divots in the food and crack an egg in each, put the pan back in the oveen for 5m or so, until the eggs are done enough for you. (We like them sunny side up, so the yolk is cooked but still liquid).
  12. Feel full for hours.
Potatoes and beef, before the oven
Potatoes and beef, before the oven

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