Tuscan Pot-Roast Hash
The leftovers you will actually look forward to. Tender pot roast, crispy potatoes and the vegetables from last night’s braise take a turn in a hot skillet, then get a rosemary-garlic and bourbon-balsamic wake-up call that makes them feel entirely new.
Ingredients
Method
- Cover potatoes with cold salted water, bring to a simmer and cook until just tender, 8 to 10 minutes. Drain well and let steam dry for 2 minutes.
- Heat 1 tablespoon Ellbee's Rosemary Olive Oil in a large cast-iron skillet over medium-high heat. Add potatoes in one layer and cook, undisturbed at first, until deeply golden. Turn and crisp the other sides.
- Add remaining oil, onion and carrots. Cook until vegetables soften, then stir in pot roast and Ellbee's Tuscan Gourmet Garlic. Cook until the meat is browned at the edges.
- Add gravy and Ellbee's Bourbon Balsamic Vinegar; toss until everything is glazed and hot. Top with fried eggs if desired and finish with parsley.
Notes
Time: 35 min
Kitchen tip: Use cold leftover potatoes if you have them. Their drier surface browns even better than freshly boiled potatoes.
