*I’m really hoping to drum up some traffic with this headline.
I’m testing your screen’s brown and orange color profile.
So, you have a bunch of leftover pot roast and vegetables, do you? Pat yourself on the nethers, because you are one lucky carnivore. There’s only one road that should be followed here: pot hash.
It’s as basic as basic gets: hack everything up into smaller bits and then throw them in a big frying pan with a little olive oil. Salt and pepper it, sneak in a little garlic powder and best of all, some fresh rosemary. The goal is to get everything crispy crunchy.
I think we both know that the only way to eat the hash is then to put a couple of fried eggs on top. Mike goes for toast on the side, but I don’t like to lose focus.
Aaah, yes. Crispy bits. All warm and salty. This is the electric blanket of dinners.
the leftovers pictured above made about three large portions. I really love to eat this with a spicy ketchup which I make and keep in the fridge; it’s just 2 parts ketchup to 1 part Thai sweet chili sauce, which can be found really cheap at any Asian market (usually Mae Ploy brand) and for weirdly expensive at any American grocery store (usually Thai Kitchen brand).
leftover pot roast, about half of what was cooked
2 Tbsp. olive oil
1/4 tsp. garlic powder
1 tsp. fresh rosemary, finely chopped
salt & pepper to taste
- Heat a non-stick frying pan and add the olive oil. When shimmering, add the chopped leftover beef, potatoes and carrots.
- Keep an eye on it, frying over medium heat for about 7-10 minutes, letting everything get brown and crispy. I also take a wooden spoon and sort of bludgeon the bits while it’s frying because I like the pieces more broken up. And because I am a fidgety cook.
- Before removing from heat, add salt, pepper, garlic powder and fresh rosemary. Stir to distribute and then serve.
- This is really spectacular with a fried or poached egg or two broken over the top so that the yolk mixes all in.