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Roast Beef Hash




Source of Recipe


Chef2Chef Newsletter


Recipe Introduction


With Roasted Red Pepper Mashed Idaho Potatoes




List of Ingredients




For Mashed Potatoes:

2-3 medium Idaho Russet Burbank potatoes
2 cups vegetable broth
3 Tbsp. butter
Salt & pepper to taste
1/4 cup heavy cream, hot
1 each whole egg
1 each red bell pepper, roasted, peeled & pureed

For Hash:

3 Tbsp. oil or butter
1 each medium onion, finely chopped
1 each green bell pepper, diced
1 cup Idaho Russet Burbank potatoes, peeled & finely diced
2 cups roast beef, cooked & diced
1 Tbsp. fresh garlic
1 tsp. marjoram leaves
1/2 tsp. thyme leaves
1 tsp. parsley, chopped

For Yogurt Sauce:

2/3 cup plain yogurt
Lemon peel & juice from 2 lemons


Recipe



For Mashed Potatoes:

Steam potatoes in vegetable broth in a tightly covered saucepan for 20-25
minutes.

Drain well and return them to the heat for just a few minutes to dry out well.
Put potatoes through a ricer.

Add the butter, salt, pepper, cream, egg and puréed red bell pepper. Beat with a
spoon until thoroughly blended.

Preheat broiler.

Place potatoes in pastry bag with a star tip and pipe a border around the
serving platter you are going to use.

Repeat process on another platter. Place serving platters on top rack of oven
and brown potatoes for about 2 minutes.

Take serving platters out of oven. Let plates cool for about 5 minutes, then
fill inside the border with the roast beef hash.

Top with yogurt sauce.

For Hash:

In a heavy-bottomed skillet, heat oil. Add onions and peppers. Cook for 2
minutes until vegetables start to brown.

Add remaining ingredients and cook for 3-4 minutes, stirring well. Spoon into
two pre-piped potato serving platters and top with yogurt sauce.

For Yogurt Sauce:

Combine ingredients and mix well. Refrigerate until ready to use.

Recipe compliments of Chef Lou Aaron, Westside Catering