Roast Beef–Potato Hash
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 400
- Total Fat
- 21 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 63 milligrams
- Sodium
- 986 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 3 grams
- Protein
- 24 grams
- Sugar
- 4 grams
- Total: 35 min
- Active: 25 min
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
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.