Roast Beef–Potato Hash

Name: Roast Beef–Potato Hash
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1 pound frozen shredded hash brown potatoes; Kosher salt and freshly ground pepper; 8 thin slices roast beef; 8 thin slices white American cheese; 1/2 small red onion, thinly sliced and separated into rings; 2 tablespoons chopped fresh chives

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Level: Easy

Total: 35 min
Active: 25 min

Yield: 4 servings

The convenience of frozen hash brown potatoes gives this recipe a jumpstart to creating a golden crisp potato cake that's finished like an open-faced sandwich with roast beef and melty cheese.

Level: Easy

Total: 35 min
Active: 25 min

Yield: 4 servings

Ingredients

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3 tablespoons vegetable oil

1 pound frozen shredded hash brown potatoes

Kosher salt and freshly ground pepper

8 thin slices roast beef

8 thin slices white American cheese

1/2 small red onion, thinly sliced and separated into rings

2 tablespoons chopped fresh chives

Directions

Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the frozen hash browns, 3/4 teaspoon salt and a few grinds of pepper. Flatten the potatoes, cover and cook, without stirring, until starting to brown on the bottom, 3 to 5 minutes. Stir a few times, cover and cook, stirring occasionally, until mostly browned, about 15 minutes. (Reduce the heat to medium if the potatoes are browning too quickly.) Use a wooden spoon or spatula to shape the potatoes into 4 rounds.
Top the potato rounds with 2 roast beef slices each; season lightly with salt and pepper. Cover with 2 cheese slices each, then top with the red onion. Cover and cook over medium heat until the cheese is just melted, about 2 minutes; sprinkle with the chives.