Hash is just so incredibly easy to make and doesn't require a lot of effort - if you've ever done it, you know that it takes more patience than anything else. However, there's a few shortcuts you can take if you're like me and you want it faster.
Traditionally, you've got to have an egg with it. I still preferred a good fried egg but lately, soft-boiled eggs are making a comeback. And here I've tossed some fresh chives and tomatoes to offset the richness from the egg and oils. Good eats!
1 part any fatty deli-style beef - roast beef, brisket, corned beef
1 part potato (use russet or Yukon)
3 Tbs vegetable oil
The reason for a fatty beef is that it will crisp up much nicer than lean cuts. The meat can be already cooked but for a change of pace, try using uncooked meats (take care with some cuts that have a high water content such as stewing beef - they won't cook the same way). If it is already cooked, put it in late in the process.
Bake the potato for 4 minutes in a microwave (not completely). While "baking," rough cut the beef into small pieces - no larger than 3/8" cubes. Holding the potato in a towel, peel the skin off the potato and then chop similarly.
Heat the oil in a large skillet (preferably cast iron) over medium-high heat. When hot, put the meat and potatoes in and fry until browned on one side, then toss and continue until there is a nice crispness on most of the ingredients. Salt and pepper to taste.
Personally I love hash doused in ketchup, but that's a personal preference.
Images by MadeForJen