The Husband's Hash

The husband frequently brings me coffee and breakfast in bed on weekends as I do the same for him every weekday. A great simple breakfast was served this morning, deserving of a recipe and a little backstory.

The husband was very excited about what he had made. He told me he had been fantasizing all week along about making this for me. Ahh Hash. The husband and I are great admirers of hash. Every time we go camping, and on special occasions, we permit ourselves to indulge in canned corned beef hash and all its wonderful salty fatness. It is an assault on the eyes and the stomach, but the taste buds are blind to the ugly depravity of the dish. We also attempt healthier and fresher homemade hashes -- usually when there is leftover beef in the fridge, admittedly a rarity. We have made it a million ways, but this was the best one ever. I think it had to do with the quality of the ingredients an the specific manner of preparation.

Now one of my secret passions at the Farmer's Market is the "Meat Bags" you can buy. They come in beef, turkey or ham and are basically all the ends or scraps of every sort of deli meat available at the deli counter (hundreds). This is perfectly good stuff, and frequently you get a bunch of high dollar deli (think a wad of prosciutto or parma ham) for like $3 instead of $7/#. Well, I had recently brought home a beautiful bloody bag of roast beef. The husband had taken all the slices for sandwiches and saved the ends for his weekend breakfast. Economy and good taste...what more can I ask for!

The Husband's Hash

2 yukon potatoes diced 1/2"

1 yellow onion sliced

5-6 butt end roast beef, cut roughly into slender chunks

1/8 c veg oil

Wash and dry the diced potatoes with paper towels or dish towel.

Heat the oil in an iron skillet till shimmering. Add taters and turn to coat with oil. Keep heat medium to low, don't let it smoke.

Put onions in and turn contents of pan again. Turn contents frequently till onions are almost caramelized (soft) and add beef. Continued to turn contents gently till potatoes are tender. Serve.

A good roast beef will have enough salt in it, not requiring any additions during cooking, however, taste your hash and add salt and pepper if you like.

We enjoyed with a hot cup of coffee and a little Willie Nelson.