Slow-Cooked Roast Beef Hash With Pickled Peppers and Beer Sauce 6.000
Jan 9, 2008

This recipe, created by chef Ris Lacoste, makes a hearty breakfast dish using leftovers from slow, low-temperature roast beef. It has several parts, but most can be done in advance. For best flavor, the peppers should marinate for at least 1 day.

The chef originally included directions for serving the hash on a bed of spinach sauteed in butter, which makes for a great presentation, but the dish is just as swell without it. For an informal gathering or family meal, the poached eggs could be placed atop the hash in the pan, with the sauce served on the side.

Servings: 6
  • For the pickled peppers
  • 3 medium red bell peppers, stemmed, seeded and cut into 1/4-inch-wide strips
  • 2 cups cider vinegar
  • 2 cups sugar
  • 2 cups water
  • 4 medium cloves garlic, thinly sliced
  • 2 teaspoons crushed red pepper flakes
  • For the sauteed onions
  • 2 tablespoons olive oil
  • 2 tablespoons oregano leaves, minced
  • 2 tablespoons thyme leaves, minced
  • 3 large Spanish onions, cut into thin slices (6 cups)
  • Kosher salt
  • Freshly cracked black pepper
  • For the hash
  • 1 1/2 cups pickled bell peppers, cut into 1/4-inch dice
  • 3 tablespoons olive oil
  • 6 medium cloves garlic, thinly sliced (about 1/3 cup)
  • 2 to 3 large russet potatoes, peeled and cut into 1/4-inch dice
  • 1 1/2 to 2 pounds slow-low roast beef, cut into 1/2-inch dice (about 6 cups)
  • Kosher salt
  • Freshly cracked black pepper
  • 2/3 cup sauteed onions
  • For the sauce
  • Pickled garlic slices
  • Sauteed onions
  • 12 ounces dark amber beer
  • 3 cups store-bought or homemade low-sodium beef broth or stock
  • 4 tablespoons unsalted butter
  • Kosher salt
  • Freshly cracked black pepper
  • To assemble
  • 2 tablespoons kosher salt
  • 1/4 cup distilled white vinegar
  • 6 extra-large eggs
  • Sea salt, for garnish
  • Extra-virgin olive oil, for garnish
  • 3 tablespoons finely chopped parsley leaves, for garnish


For the pickled peppers: Place the bell peppers in a large stainless-steel or heatproof glass bowl.

Combine the vinegar, sugar, water, garlic and crushed red pepper flakes in a medium nonreactive saucepan over high heat; bring to a boil, then pour the mixture over the peppers. Let sit, uncovered, until completely cooled, then transfer to a covered container and refrigerate for at least 1 day and until ready to use.

For the sauteed onions: Heat the olive oil in a large, heavy-bottomed saute pan over medium-high heat, until the oil shimmers. Add the herbs and cook for 15 to 30 seconds, then add the onions and stir to coat evenly. Cook without stirring for at least 5 minutes, until the onions begin to turn golden. Cook for 15 minutes, stirring occasionally, or until the onions have caramelized, seasoning with salt and pepper to taste. Reserve half of the onions and cut into small dice (for the hash); leave the remaining onions in the pan, off the heat, to make the beer sauce.

For the hash: Line a small plate with paper toweling. Dice enough of the pickled peppers to yield 1 1/2 cups.

Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the garlic slices and cook, tossing once, for 3 to 5 minutes, until the slices are lightly golden and crisp. Transfer to the plate; reserve for the sauce.

Add the diced potatoes to the same pan in which the garlic was cooked; spread them in a single layer and cook over medium heat without stirring for about 5 minutes, until golden. Use a metal spatula to turn them and cook for about 3 minutes, just until tender. Season with salt and pepper to taste. Add the reserved diced onions, the diced pickled peppers and the diced roast beef; mix well. Cook, stirring once or twice, for 5 to 7 minutes, until the hash is warmed through. Season with salt and pepper to taste.

Meanwhile, add the reserved cooked slices of garlic to the pan with the remaining half of the sauteed onions; heat over medium-high heat. Add the beer and use a spatula to dislodge any browned bits from the bottom of the pan. Cook for about 5 minutes, stirring occasionally, then add the beef broth or stock and cook for 5 to 10 minutes. Whisk in the butter in several increments; adjust the seasoning by adding salt and pepper to taste. Keep warm until ready to serve.

To assemble: Heat a large pot of water over high heat; while it comes to a boil, add the salt and vinegar. Reduce the heat to medium. Working in batches, gently break the eggs into the water and poach for 1 to 2 minutes, just until the whites are set. Use a slotted spoon to transfer them to a bowl until all the eggs are done. Divide the hash among individual plates; top each serving with a warm poached egg (reheat in the hot water for a minute, if necessary), then garnish with a sprinkling of sea salt, a drizzle of extra-virgin olive oil and some chopped parsley. Serve immediately.

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Recipe Source

From chef Ris Lacoste.

Tested by Bonnie S. Benwick.

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