How To make Roast Beef Hash(Ny Times)
1 1/2 lb Cold roast beef (about 3
-cups chopped) 1 lb Cooked diced potatoes (about
-2 cups) 1 lg Onion, grated
1/4 Green pepper, chopped
1 c Beef stock or gravy
1/3 c Tomato paste
Salt to taste Fresh ground pepper to taste
From "The New York Times Cook Book." Chop or grind the roast beef, add the remaining ingredients and mix well. Turn the mixture into a greased, preheated frying pan and cook, stirring occasionally, until the hash is thoroughly hot. Let cook until brown and crusted underneath. Fold the hash over as you would an omelet and turn out on a hot platter.
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Canned slop or culinary masterpiece? Canned corned beef could be just what you need to spice up your favorite meal. You just gotta know how to cook it!
#CornedBeef #CookingTips #Mistakes
You're eating it as-is | 0:00
Not removing excess salt | 1:16
Not rendering off the fat | 2:21
Not using an air fryer | 3:17
Not cooking it long enough | 4:24
Using the wrong oil | 5:11
Using the wrong pan | 6:22
Not getting creative | 7:09
Not delving into foodie cultures | 8:01
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Leftover Roast Beef Pan Stew (Single Pot Stew, start to finish using leftover roast beef)
Using leftover roast beef with a few simple ingredients to make an excellent one pan stew.
Easy ingredients, small effort... an excellent use of leftovers.
A Bachelor's Kitchen = Simple ingredients, simple cookware, awesome and healthy results.
Potato Hash | Basics with Babish
This episode is sponsored by The Botanist Islay Dry Gin: Wild, Foraged, Distilled. Order a bottle for home delivery on Drizly:
This week on Basics, we take a look at two easy one-pot potato hash recipes: a classic and a sweet potato. Also this week I made a simple sage gin & tonic, which pairs nicely with all of the flavors going on in the potato hash.
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Prime Rib Roast
Most of my memories of prime rib are from my days working in catering. It's an amazing cut of meat that is usually made at home for special occasions. It's surprisingly simple to make this cut of meat amazing. It doesn't take much except for time. I hope you enjoy my method for making an impressive prime rib.
Film, Editing & Production:Karen & Frank Proto
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Kitchen-
Dutch oven:
Pairing knife:
Thermometer:
Tongs:
Slicer:
Peppermill:
Sheet trays & Resting racks:
Butcher twine:
Strainer:
Pyrex bowl:
Ingredient bowls:
Kitchen towels:
Apron:
Induction cooktop:
Sheet trays:
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Cooks Notes:
I start at 400 F/ 204 C for the first 45 minutes then lower to 350 F/ 176 C for the duration of the cooking
15-17 minutes per pound
Rare-120 F/49 C
Medium-140 F/60 C
Well-160 F/ 71 c
Herb and nut crusted hake with potato hash #cookwithnevenmaguire
Perfectly Cooked Corned Beef & Cabbage [Reuben and Hash too]
Slow cooked corned beef crock pot, de-fatted broth cabbage carrot potatoes on stovetop. Also Reuben Sandwich plus Corned Beef Hash.
Details: rinse corned beef brisket, place in crock pot fat side up, top with seasoning packet, a cup of water, one carrot, one celery stalk, a small onion (all coarse chopped), two bay leaves. Cook to 180 degrees internal temperature and rest 20 minutes before slicing.
Chill the cooking liquid to remove fat. Cook potato and carrot in the broth about 10 minutes before adding cabbage. Cook cabbage about 10 minutes.
Russian dressing for Reuben sandwich recipe at finecooking.com (or modify thousand island). Also rye bread, sauerkraut, Swiss cheese, optional grilled onion.
Corned beef hash from diced meat, potatoes and onion (serve with eggs).