Roast Beef Hash

Sunday November 25

Surprisingly enough, though many good sandwiches had come off it, there was still a knuckle of beef left over from last Saturday's roast. So we made a hash of it - no, this time, we REALLY did.

Though we followed our traditional theory of hash, this time the potatoes WOULD NOT get tender, despite being sautéed and steamed even more than usual. They were russets we got on sale at the IGA, and as soon as we've gotten rid of them, we will go back to using either Yukon golds or Kennebecs, both excellent potatoes for boiling/steaming.

So despite our other, better choices (fresh parsley and thyme in the mix, veal stock and HP sauce as the liquid), the hash was edible, but not on the level of hash-heaven we usually aspire to.