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Leftover Italian Beef

Crispy Leftover Italian Beef Hash Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups leftover Italian beef, shredded or roughly chopped
  • 1 lb Yukon Gold potatoes, diced into 1/2-inch pieces
  • 1 bell pepper, diced
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 3 tbsp olive oil, divided
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried oregano (optional)
  • Crushed red pepper flakes, to taste

Method
 

  1. Heat a large cast-iron skillet over medium-high for 2 minutes. Add 2 tbsp olive oil, the potatoes, and salt. Spread in a single layer and cook undisturbed 3 to 4 minutes until golden on the bottom.
  2. Toss the potatoes, then add the remaining 1 tbsp oil, onion, and bell pepper. Cook 5 to 6 minutes, stirring occasionally, until potatoes are tender and vegetables are softened.
  3. Stir in garlic and cook 30 seconds. Add the beef, black pepper, oregano, and red pepper flakes. Press into an even layer and cook undisturbed 2 to 3 minutes to warm through and crisp the bottom. Toss once before serving.
  4. Divide among plates and top with a fried egg if you like. Serve immediately.

Notes

If your leftover Italian beef is on the lean side, drizzle a little extra olive oil over the hash as it cooks to keep it from drying out. The hash is best enjoyed right away while the potatoes are still crunchy.