Quick Roastbeef Hash

Sunday 15 January

We had the great sullen chunk of cow left over from Wednesday, so we made a hash of it, according to our old theory.

The meat was roast beef; the potatoes yukon golds; the stock turkey; the herb parsley only.  Simple.  And to make it quick, we whizzed up all but the onions in the robot-coupe.

One amendment, which turned out to be an improvement: the beef was a mite fatty, so we trimmed the fat off, whizzed it up before anything else, and melted it in the pan to fry the onions and potatoes.  It probably bumped up our saturated fat levels closer to heart-attack range, but it made the hash tender, and it tasted great.