Beef hash, what to serve with it?

I have a rather largish piece of left over pot roast, and I am thinking of making a beef hash from it. My problem is what to have with it. I am aware of the affinity of hash and either poached or fried eggs, But what else goes well with beef hash?

I have a rather largish piece of left over pot roast, and I am thinking of making a beef hash from it. My problem is what to have with it. I am aware of the affinity of hash and either poached or fried eggs, But what else goes well with beef hash?

Errr... Tums??

Mark Lipton

[Jenise]

Yellow tail?

Seriously, though, you mean like a vegetable? I presume you're adding potato and am thinking in terms of a side dish. I'd probably do a branch of steamed broccoli for color, or possibly carrots sauteed in butter with a lot of chopped parsley. I love carrots with beef.

Yellow tail?

Seriously, though, you mean like a vegetable? I presume you're adding potato and am thinking in terms of a side dish. I'd probably do a branch of steamed broccoli for color, or possibly carrots sauteed in butter with a lot of chopped parsley. I love carrots with beef.

You are correct Jenise. I do mean as a side dish, or an accompaniment to the entreé of Hash. Yes, I would finely dice potatoes add herbs/spices, and grind the left over pot roast. I would probably add a little red wine for flavor and liquid, and I would likely poach as many as 6 eggs to place on top. It does though seem to me that there needs to be something else on the plate.

My side dish is crispy roasted, chunked potatoes, with coarse sea salt, freshly ground pepper, and fresh rosemary. Then supremed, fresh, red grapefruit , sprinkled with cinnamon sugar, served alongside.

You could always add cooked beets and make it red flannel hash or just serve them on the side. If not concerned about calories or cholesterol, biscuits and gravy are sure nice.

You could always add cooked beets and make it red flannel hash or just serve them on the side. If not concerned about calories or cholesterol, biscuits and gravy are sure nice.

Sure, but if you had beets on the plate, then you'd have to make mashed potatoes. The mashers make effective dams to keep beets and their dreaded juices from touching food.
'Winger (The Anti-Beetist)

What about cabbage? Cook and arrange on the platter and then pile the hash on top. You could add the carrots Jenise mentioned for extra color.

BUTTERED BRUSSELS SPROUTS!

Drew

I must admit that I thought after the beet advice things had reached a new low. I WAS SO WRONG!!
Now I awaken this morning to find cabbage and Brussels Sprouts now added to the list. <=<=<=Note effective use of emoticon.
BP

I must admit that I thought after the beet advice things had reached a new low. I WAS SO WRONG!!
Now I awaken this morning to find cabbage and Brussels Sprouts now added to the list. <=<=<=Note effective use of emoticon.
BP

Winger, the only way I have had brussel sprouts is boiled, and overcooked to where they smell of sulfur, and that is enough to drive me from the kitchen. Funny thing though is that sauteed cabbage is a delicacy, go figure! BTW, I love pickled and roasted beets! You are right though regarding the juice looking pretty nasty if it gets in the mashers! Therefore, I serve them as a side dish, in a side dish.

BUTTERED BRUSSELS SPROUTS!

Drew

How do you fix buttered brussel sprouts Drew. I an not a big fan of the veg, especially when cooked in a pot of water. I can see that baby brussel sprouts would be good if sauteed in butter with a touch of seasonings such as thyme, or even some fresh chopped sage leaf. Thanks for the suggestion. I liked Linda's suggestion of cabbage, but would more than likely also want that sauteed.

I like the idea of adding either carrots or broccoli to the plate. I might also throw in a salad of some kind to lighten the meal up a touch.

i do hash of various sorts quite a bit. one old fashioned way - esp. on the east coast - is to serve 'chili sauce' on the side. this is often available in the condiment section of the supermarket and my mothers recipe consists of tomatoes, peeled by not seeded, and ground bell peppers and onions, plus brown sugar and vinegar and spices. cooked for several hours to make a sauce.

as to the question of brussel sprouts. but them in half before boiling - which shortens the cooking time to a minute or less and cuts down on the sulphur. i serve them with bacon and onion along with the bacon drippings.

since potatoes are a typical part of the hash itself, no other potatoes are needed.

BUTTERED BRUSSELS SPROUTS!

Drew

How do you fix buttered brussel sprouts Drew. I an not a big fan of the veg, especially when cooked in a pot of water. I can see that baby brussel sprouts would be good if sauteed in butter with a touch of seasonings such as thyme, or even some fresh chopped sage leaf. Thanks for the suggestion. I liked Linda's suggestion of cabbage, but would more than likely also want that sauteed.

Chiming in...
My Mom would always sautee breadcrumbs (just the canned kind) in a generous amount of butter until lightly browned and then would put those over Brussels sprouts. They are delicious this way and it makes a very pretty presentation.

Bob,

I'm not a hash person but what about putting it on top of pasta?

I cut the brussels sprouts in half lengthwise and saute them, like david suggested in some bacon drippings, in a cast iron pan or in a brown butter which I like. S & P to taste.

Drew

Bob, if you don't love sprouts, try roasting them, you might change your mind.
What you need is about a pound of sprouts, rinse them for a few minutes, trim the ends and cut in half lenthwise.
In a bowl, thoroughly coat the sprouts with a little olive oil, a couple cloves of minced garlic and S & P.
Preheat the oven to 425F
Put the sprouts in a baking dish or pan and roast them for about 10-12 minutes, then scrape any of the bottom bits and add about a third cup of chicken broth and roast another 5-7 minutes or until the are slightly browned.
Season to taste and voila.

[Jenise]

What about cabbage? Cook and arrange on the platter and then pile the hash on top. You could add the carrots Jenise mentioned for extra color.

Great idea, Linda, though I'd say no carrots needed. The cabbage, sliced as thinly as possible and lightly sauteed in a bit of oil, vinegar and salt, would be a very intense and pleasing color, and the brightness of the slight sour component a great contrast. A neat little play on the elements of corned beef and cabbage, corned beef being that thing that more commonly ends up as hash.

[Jenise]

BUTTERED BRUSSELS SPROUTS!

Drew

How do you fix buttered brussel sprouts Drew. I an not a big fan of the veg, especially when cooked in a pot of water. I can see that baby brussel sprouts would be good if sauteed in butter with a touch of seasonings such as thyme, or even some fresh chopped sage leaf. Thanks for the suggestion. I liked Linda's suggestion of cabbage, but would more than likely also want that sauteed.

Bob, an idea for you straight from the Union Square Cafe in New York City: hashed brussel sprouts! Cut off the core end, slice thinly and prepare in a quick sautee. Brilliant color, and very tasty. You might, as many people I know have, discovered they could love brussels sprouts after they've had them this way.

What about cabbage? Cook and arrange on the platter and then pile the hash on top. You could add the carrots Jenise mentioned for extra color.

Great idea, Linda, though I'd say no carrots needed. The cabbage, sliced as thinly as possible and lightly sauteed in a bit of oil, vinegar and salt, would be a very intense and pleasing color, and the brightness of the slight sour component a great contrast. A neat little play on the elements of corned beef and cabbage, corned beef being that thing that more commonly ends up as hash.

I was thinking it would be a take-off on a boiled dinner which is usually some type of beef, potatoes, cabbage and carrots.

Chiming in...My Mom would always sautee breadcrumbs (just the canned kind) in a generous amount of butter until lightly browned and then would put those over Brussels sprouts. They are delicious this way and it makes a very pretty presentation.

Carrie, did your Mom sauté the Sprouts with the bread crumbs, or did she boil/steam them then pour the buttered bread crumbs over them in the serving bowl.When I do cauliflower I steam the entire head until it starts t get soft, but still has a little crunch. While that is ongoing I brown a stick of butter, and when the cauliflower is ready I break the florets from the stem and put a generous amount of italian seasoned breadcrumbs over it, then I pour the browned butter over all that. Pretty YUM if I must say.

[Robin Garr]

I am aware of the affinity of hash and either poached or fried eggs

Bob, I believe you may be conflating roast beef hash with corned beef hash, which does indeed have a natural affinity for eggs. No big deal, but the two dishes are significantly different and would probably call for different companions on the plate. Roast beef hash would probably go pretty much the same places as beef stew would, but personally I wouldn't put a fried egg on top of it.

Bob, I believe you may be conflating roast beef hash with corned beef hash, which does indeed have a natural affinity for eggs. No big deal, but the two dishes are significantly different and would probably call for different companions on the plate. Roast beef hash would probably go pretty much the same places as beef stew would, but personally I wouldn't put a fried egg on top of it.

Thanks Robin, When I wrote that about the eggs, I was thinking that it might make for a modicum of confusion. I believe in some places corned beef hash is eaten as breakfast food with fried or poached eggs. However I am thinking of this as an easy cool evening dish. Before I started the thread, I checked food recipe web sites for hash recipes using pot roast, especially leftover pot roast. One such recipe is this one, http://www.seriouseats.com/recipes/2009 ... ecipe.html This one doesn't have an egg topping the hash http://simplyrecipes.com/recipes/tradit ... beef_hash/ No picture here, but it includes poached eggs http://www.foodnetwork.com/recipes/emer ... index.html No picture here either, but the directions suggest fried or poached egg. http://www.saveur.com/article/Recipes/R ... 1000065000 I suppose with beef hash instead of corned beef, one could go either way.