Natural Roast Beef Recipe with Vegetable Hash

Serves 4

It is customary in Britain for families to gather on Sundays for a big midday feast called the Sunday roast. Traditionally, a large roast (usually beef) is served accompanied by various side dishes of vegetables—carrots, parsnips, potatoes, Brussels sprouts, peas, and the like. Any leftovers—which there typically are—often get turned into "bubble and squeak", a crusty hash eaten later in the week. This recipe is based on that dish. Substitute other cooked or leftover vegetables for the ones listed below, if you like.

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Butter

Yellow onion

Potatoes

Brussels sprouts

Carrots

Shelled peas

Applegate Farms Sliced Roast Beef

Salt and freshly ground black pepper

Fresh Parsley

8 tablespoons butter
1 small yellow onion, peeled and chopped
3 cups cubed cooked potatoes
2 cups quartered cooked Brussels sprouts
1 cup coarsely chopped cooked carrots
1 cup cooked shelled peas
14 ounces Applegate Farms Sliced Roast Beef
(cut into 1"-wide strips)
Salt and freshly ground black pepper
1/2 bunch fresh parsley, chopped

Preheat the oven to 425°. Melt the butter in a large ovenproof cast-iron or other heavy-bottomed skillet over medium heat. Add the onions and cook until soft, about 5 minutes. Add the potatoes, Brussels sprouts, carrots, peas, and roast beef. Season to your taste with salt and pepper. Cook, stirring occasionally, until vegetables begin to brown, about 15 minutes. Gently press the hash into the skillet, flattening the top.
Transfer the skillet to the oven and let cook until the top of the hash is golden, 5–10 minutes. Taste for seasonings and garnish with the chopped parsley.