by Heather Schmitt-Gonzalez / Sunday, December 22, 2013
Who Hash (aka Roast Beast Hash), inspired by How the Grinch Stole Christmas
I love Dr. Seuss. We have pretty much every book ever written by him hanging out around the house somewhere. Even some old VHS tapes like The Lorax and How the Grinch Stole Christmas. The originals, or cartoon versions. The newer remakes are cute, too - but I love the classics.
Somewhere along the line, I bought the original How the Grinch Stole Christmas on DVD, as well. I had to; our VCR prefers eating tapes to playing them. Show of hands for anybody old enough to remember taking a VCR apart to rescue one of your favorite movies.
Then he slunk to the ice box. He took the Whos' feast, he took the who pudding, he took the roast beast. He cleaned out that ice box as quick as a flash. Why, the Grinch even took their last can of Who Hash.
But also in celebration of the Grinch's heart growing not two, but THREE sizes when he discovered that Christmas came with presents or packages or bows...
He brought everything back, all the food for the feast. And he, he himself, the Grinch - carved the roast beast.
This Who Hash can be made using some of that leftover roast beast, Mr. Grinch. It's the perfect breakfast or brunch for the day after the big feast.
Roast Beef Hash (aka Who Hash or Roast Beast Hash)
by Heather Schmitt-Gonzalez
Prep Time: 5 minutes
Cook Time: 8-10 minutes
Keywords: saute breakfast entree nut-free onions potatoes beef Christmas American
Ingredients (serves 2)
- 2 tablespoons olive oil
- 1 small Russet potato, peeled & cut into 1/4" dice
- 1 small shallot, minced
- 1 garlic clove, minced
- 6 ounces cooked roast beef, shredded or chopped
- 1 tablespoon heavy cream, optional
- seasoned salt
- black pepper
- hot sauce
Heat oil in a medium cast-iron (or nonstick) skillet over medium heat. Add potatoes and onions, and cook until just tender and turning brown in spots, ~5 minutes. Add garlic and cooking, stirring, 30 seconds. Add roast beef and cook until warmed through, 2-3 minutes.
Remove from heat and stir in heavy cream if using. Season to taste with seasoned salt and pepper.
If you like, serve with a fried egg or two and some hot sauce.
Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.