Recipes + Tips
Pot Roast Hash
Our pot roast hash is the perfect way to use up the leftover roast you made the night before! Especially great for brunches, entertaining out of town guests or just to treat yourself, this hearty breakfast is sure to please everyone at the table!
2-3 tbs. ghee or olive oil
3-4 Russet Potatoes, skin on and diced into about 1/2 inch cubes
1 Medium Onion, diced
1 Green Bell Pepper, diced
1 Zucchini, diced (optional)
1-2 cups leftover pot roast
1/2 cup leftover gravy (if you are using our pot roast recipe, you will have plenty of gravy left over. Otherwise, you can omit)
1 cup Shredded Cheese (any kind you like, such as cheddar, mozzarella, havarti, colby jack)
Kosher Salt, Pepper and Paprika to taste
4-6 Eggs, cooked to preference
1/4 cup chopped chives
Place potatoes in a large saucepan. Fill with water just until potatoes are covered. Heat water over high heat to boiling. Once boiling, remove from heat and drain into a colander. Let sit for about 5 minutes or until completely drained. Heat a large cast iron or heavy skillet over medium heat. Once hot, melt ghee and add potatoes. Season with salt, pepper and paprika and sauce until potatoes begin to brown and crisp up, about 5 minutes. Once potatoes begin to brown add remaining vegetables and stir to incorporate. Add more salt and pepper if needed and sauce until veggies are softened. Add in leftover roast and gravy and stir to incorporate. Once the roast is warmed through, remove from heat and sprinkle with cheese. Place cooked eggs on top and garnish with chives. Enjoy!