Leftover Roast Beef, Potato & Egg Hash With Chimichurri
This roast beef hash is a great way to turn Sunday lunch leftover into another meal! There's crispy fried potatoes, chunks of beef, runny fried eggs & homemade chimichurri.
Servings: 4 People
Equipment
- Large Saucepan
- Large Frying Pan
- Mixing Bowl
- Microplane/Grater
Ingredients
Chimichurri
- 30 g Flat Leaf Parsley
- 10 g Fresh Oregano (See Notes For Dried Conversion)
- 3 Garlic Cloves
- 75 g Olive Oil
- 60 g Red Wine Vinegar
- ¼ tsp Dried Chilli Flakes
Hash
- 900 g Maris Piper Potatoes (Or Russets/Other Floury Potato)
- 2 tbsp Vegetable Oil
- 1 tsp Smoked Paprika
- 400 g Leftover Roast Beef (See Notes)
- 50 g Butter
- 4 Large Eggs
Instructions
Chimichurri
- Discard any chunky parsley stalks then finely chop the leaves & place into a small mixing bowl.
- Pick the oregano leaves off the stalks then finely chop & add into the bowl with the parsley.
- Grate the garlic cloves then add into the bowl along with the olive oil, red wine vinegar & chilli flakes. Stir to combine then season to taste with salt & pepper. Set aside for now.
Potato Hash
- Peel the potatoes, chop into 2 cm cubes then add into a pan & rinse under cold water until it runs clear. Let the potatoes soak in the water for at least 30 minutes.
- Next, replace the water in the pan with fresh then set the pan over a medium-high heat. Add in a good pinch of salt then cover the pan with a lid & bring to the boil.
- Cook the potatoes until they are just tender (par boiled) but still hold their shape. This will only take 5 minutes or so once the water is boiling.The potatoes are done when a knife slides in with little to no resistance. Be careful not to over cook them!
- Once cooked, drain the potatoes through a colander & let them steam dry for a few minutes. In the meantime, set a large frying pan over a medium-high heat & add in the vegetable oil. You'll also need to preheat an oven to 180°c/356°f now as well.
- Once the oil is hot, carefully add in the potatoes then fry for 10-15 minutes, until crisp & golden. Make sure to shake the pan occasionally so that the potatoes are crispy on all sides.
- After around 10 minutes, when the potatoes have started to crisp up & colour, sprinkle over the paprika then season with salt & pepper and continue cooking until fully crisp (as per the previous instruction).
- Whilst your potatoes are cooking, chop the roast beef into 2 cm chunks.
- Once the potatoes are crispy, add in the butter then once melted, add in a generous spoonful of the chimichurri & the roast beef. Toss to coat the potatoes & meat in herby butter then use a spoon to make 4 wells in the pan.
- Crack an egg into each of the wells then transfer the pan to the preheated oven & bake for 4-5 minutes until the whites are set but the yolks are still runny.
- To finish, spoon the rest of chimichurri over the meat & potatoes then season the egg yolks with sea salt & freshly cracked black pepper.
Notes
1. Cooking On An Aga - Use the boiling plate to boil the potatoes & to fry them as well. Once you've added the eggs to the pan, transfer it to the second from bottom set of runners in the baking oven.
2. Roast Beef - I used leftovers from my black garlic roasted picanha but any type of roast beef will work. It's best to cut the beef fairly thick (around 2cm) so that it doesn't overcook as we reheat it.
3. Potatoes - I used Maris Piper potatoes but other floury varieties like Russets or King Edwards will work as well. Make sure to wash the potato cubes well then let them soak for at least 30 minutes, as they'll get a lot crispier!
4. Oregano - If you haven't got any fresh oregano, dried will work instead. I'd recommend using a teaspoon of dried oregano.
5. Leftovers - As this dish is made with leftover roast beef, I wouldn't recommend reheating it if you've got any left. However, any leftover hash should be stored in the fridge & eaten (cold) within a day or two.