# Roast beef hash **URL:** \ **Category:** Cafe Society\ **Created:** [December 22, 2016, 2:51am UTC](https://boards.straightdope.com/t/roast-beef-hash/775339 "2016-12-22T02:51:49Z")\ **Posts on this page:** 7\ **Page:** 1
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [December 22, 2016, 2:51am UTC](https://boards.straightdope.com/t/roast-beef-hash/775339/1 "2016-12-22T02:51:49Z")
I made a SUCCULENT pot roast a few nights ago, have about two cups of cooked meat left over, and want to make a delicious HASH. My Mom made an occasional decent hash back in the 60s-70s – I think she ran it through a hand grinder – but it varied wildly in quality. Every cookbook and internet “recipe” is similar. Raw potato, raw onion cooked in a little fat until soft or browned, then add chopped/minced/ground meat and gravy and cook through. Serve alone or with a fried egg on top. How do YOU make your hash? How will YOUR hash method make my BRAIN EXPLODE with its deliciousness? ---
**Author:** ![tenacious\_j](https://avatars.discourse-cdn.com/v4/letter/t/439d5e/32.png) [@tenacious\_j](https://boards.straightdope.com/u/tenacious_j)\ **Post date:** [December 22, 2016, 3:19am UTC](https://boards.straightdope.com/t/roast-beef-hash/775339/2 "2016-12-22T03:19:45Z")
Not sure about gravy… I dice up the meat; don’t bother to grind it because we like larger pieces. Potato, sweet potato, and onion, sauteed in a little oil with salt and pepper, maybe garlic or jalapenos or even chopped mushrooms depending on the mood, before the meat gets added, then the whole thing gets fried. Maybe 50/50 veg to meat ratio. Recipes are for suckers. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [December 22, 2016, 3:34am UTC](https://boards.straightdope.com/t/roast-beef-hash/775339/3 "2016-12-22T03:34:01Z")
I agree. That’s why I used the word “method.” I don’t give out my “recipe” for chili or gumbo…but I will explain my “method.” Sweet potato, by the way, is not going to happen. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [December 22, 2016, 3:56am UTC](https://boards.straightdope.com/t/roast-beef-hash/775339/4 "2016-12-22T03:56:09Z")
I do mine a little different… Dice potato, carrot, celery, and onion and toss with oil, salt, pepper, and a good splash of worcestershire sauce. Put that in a baking dish in a hot (350) oven for about an hour epending on the size of the dice. When the veg gets nice and caramelized add the meat and pop back in the over for 10 min or so. I add a spoonful of giardiniera and I think it really adds something but if you don’t like heat it can be left out and you’ll still have a great dish. ---
**Author:** ![snfaulkner](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/snfaulkner/32/433_2.png) [@snfaulkner](https://boards.straightdope.com/u/snfaulkner)\ **Post date:** [December 22, 2016, 4:55am UTC](https://boards.straightdope.com/t/roast-beef-hash/775339/5 "2016-12-22T04:55:25Z")
> [@Ukulele\_Ike](#): > > I made a SUCCULENT pot roast a few nights ago, have about two cups of cooked meat left over, and want to make a delicious HASH. > > My Mom made an occasional decent hash back in the 60s-70s – I think she ran it through a hand grinder – but it varied wildly in quality. Every cookbook and internet “recipe” is similar. Raw potato, raw onion cooked in a little fat until soft or browned, then add chopped/minced/ground meat and gravy and cook through. Serve alone or with a fried egg on top. > > How do YOU make your hash? How will YOUR hash method make my BRAIN EXPLODE with its deliciousness? Do exactly as you are now, but soak everything in a nice toluene bath after having been nitrated not once, not twice, but thrice! It’ll really give your hash a BANG! ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [December 22, 2016, 3:45pm UTC](https://boards.straightdope.com/t/roast-beef-hash/775339/6 "2016-12-22T15:45:42Z")
> [@zoid](#): > > I do mine a little different… > Dice potato, carrot, celery, and onion and toss with oil, salt, pepper, and a good splash of worcestershire sauce. Put that in a baking dish in a hot (350) oven for about an hour epending on the size of the dice. > When the veg gets nice and caramelized add the meat and pop back in the over for 10 min or so. > > I add a spoonful of giardiniera and I think it really adds something but if you don’t like heat it can be left out and you’ll still have a great dish. Do you add any gravy or broth to hold the bits together? Ah, giardiniera, the caviare of Chicago! Wish I had some. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [December 22, 2016, 3:56pm UTC](https://boards.straightdope.com/t/roast-beef-hash/775339/7 "2016-12-22T15:56:36Z")
> [@Ukulele\_Ike](#): > > Do you add any gravy or broth to hold the bits together? I don’t but it I could certainly see it…