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Crispy Pot Roast Breakfast Hash
Andre Lewis

Crispy Pot Roast Breakfast Hash

Hash needs a skillet for crisp edges, but the slow cooker does the useful first job of getting the potatoes tender while breakfast happens around you. Chopped leftover roast joins only at the end. A wide final sear makes distinct potatoes and beef instead of a soft brown mash.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 pounds Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 2 tablespoons vegetable oil divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 cup low-sodium beef broth
  • 1 1/2 pounds cooked pot roast chopped into 1/2-inch pieces
  • 2 teaspoons Worcestershire sauce

Method
 

  1. Toss the potatoes, onion and bell pepper in a slow cooker with 1 tablespoon oil, salt, pepper, paprika and broth.
  2. Cover and cook on high for 2 1/2 to 3 hours, stirring once, until the potatoes are tender but still hold their shape.
  3. Drain away any liquid. Fold in the chopped pot roast and Worcestershire and let the mixture stand uncovered for 5 minutes.
  4. Heat the remaining oil in a large cast-iron skillet over medium-high. Add the hash in a single layer, working in two batches if needed.
  5. Cook without stirring for 4 minutes, turn in sections and cook 3 to 4 minutes more until browned and crisp. Serve immediately.