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–+ servings
Tuscan Pot-Roast Hash
Ellbee’s Garlic Kitchen Box

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.
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Total Time 35 minutes
Servings: 4 servings
Course: Main Dishes
Ingredients Method Notes

Ingredients
  

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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