Amazing Roast Beef Hash Cake
Submitted by hotdam
Skillet-pressed roast beef hash cake with diced potatoes, onions, and green pepper, finished with heavy cream. A flipped-and-crusted diner-style hash for using up Sunday roast leftovers.
YIELD
8 servingsPREP
20 minCOOK
30 minREADY
1 hrsA diner-style roast beef hash that gets pressed into a single skillet-sized cake and browned on both sides like a giant potato pancake. The technique transforms leftover Sunday roast and boiled potatoes into something that feels far more deliberate than a scramble of cubed leftovers.
The heavy cream is the unexpected addition that binds the hash together without flour or egg. It coats the beef and potato so they crust evenly instead of falling apart when you flip the cake, and adds a subtle richness that smooths out the rugged texture of the cubed meat.
Flipping the cake without breaking it is the moment of truth. Inverting onto a plate first (then sliding back into the pan) is far easier than attempting a one-shot pan flip, and produces an even second-side crust without the dreaded mid-air collapse that ruins so many home hash attempts.
Chef Tips
- Use cold, day-old roast beef and pre-boiled potatoes. Both hold their shape during cooking, while warm or freshly cooked versions turn to mush in the pack.
- Press the hash down firmly with a spatula as it cooks. The compaction is what creates the cake structure and the crust on the bottom.
- Don’t peek for the first 8 minutes. Lifting the cake to check too early breaks the crust and you’ll never get it back together.
- Heat the pan well before adding the second round of butter and oil for the flip. A cold pan on the second side gives you a pale, soft underside.
Variations
- Add a poached or fried egg on top of each serving for a true brunch finish.
- Substitute corned beef for roast beef and add a teaspoon of mustard powder for a classic corned beef hash riff.
- Stir in a half cup of grated cheddar into the mix before pressing for a cheesy version that bridges hash and breakfast casserole.
Ingredients
Directions
In mixing bowl, stir together the roast beef, potatoes, onions, pepper, heavy cream, parsley, salt and pepper until thoroughly blended.
Heat 2 tablespoons of the butter and 1 tablespoon of the oil in 10- inch heavy skillet over moderately high heat.
Add hash mixture, and use spatula or back of a wooden spoon to pack it down firmly in skillet, on top and all around its sides to make a neat, solid cake.
Reduce heat to low and cook the hash, shaking skillet occasionally to keep hash from sticking, until its underside is crusty and well browned, 8 to 10 minutes.
Unmold hash cake onto large dinner plate by inverting plate over the skillet, holding it there firmly, and turning skillet and plate over together. Raise heat and add the remaining butter and oil to skillet.
Slide flipped hash cake back into pan, reduce heat and cook it for 8 to 10 minutes more.
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