Also it couldn't be simpler to make...
Slow Cooked Beef Hash
We started with a batch of our 24-Hour Crock Pot Beef. This time though Matt added a little barbecue rub, paprika & worcestershire sauce to the beer for seasoning. Once the beef is tender & falling to shreds cook up your hash.
2 small yukon gold potatoes, cut into 1/2-inch cubes (you can leave the skin on)
2 T olive oil, divided
1/2 red pepper, seeded & chopped
1 small onion, chopped
1 t season salt
Preheat oven to 350 F.
Put the cubed potatoes & 1 tablespoon olive oil in a small roasting pan. Stir to coat. Sprinkle with a little salt. Roast for 20 - 25 minutes, you want them to just start getting crispy on the outside. (You could just parboil your potatoes but we found roasting them gets them crispier & helps them retain their shape & texture better in the finished hash.)
In a skillet heat the remaining tablespoon of olive oil over medium-high heat. Add the pepper & onions. Sauté until the onions are starting to get tender. Add the roasted potatoes & season salt. Reduce the heat a little & continue to cook until the onions are just starting to get a little brown.
Divide the hash between two plates & serve beef over the top.
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