Roast Beef Hash

There was a nice chunk of prime rib left from Christmas dinner along with assorted remnants from the week of cooking, and the girls have started laying again after molting, so I made roast beef hash for a late brunch.

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In addition to the thyme, beef and potatoes from Christmas, there were the centers of the Brussels sprouts that I made a leaf salad from, a few pearl onions that had been rolling around in the veg drawer for a while, the Tokyo onions and mitsuba from from New Year’s Eve.

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I chopped everything up, and heated two pans, one for the vegetables and another for the potatoes and the beef so that I could control how each element was cooked.

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First garlic and chilies (my ubiquitous ingredients) to flavor the oil.

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Then onions that would eventually melt and stick everything together.

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Finally the wayward vegetables.

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I heated them through in the oil, then added a little water and covered them to steam.

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Meanwhile the potatoes in the other pan, allowing them to brown well before turning over.

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Once they were brown and crunchy, I transferred them to the veg pan, and I used the same pan and oil for the meat.

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Finally the herbs, and topped with poached eggs.

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About david@davidgingrass.com

David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.