So I have a confession, ever since I first figured out how to recreate my Mom’s classic pot roast in my pressure cooker, I’ve been going a bit overboard on making it and well.. I ended up with a 3qrt container FULL of cooked pot roast. *blush* And in case you’re wondering how much 3 qrts of cooked pot roast is… it’s A LOT! Like A LOT, a lot! But you have to understand, I LOVE THIS DISH. However Mr. Fantabulous was getting a bit tired of it. Truth be told even I was getting a teensy bit burnt out as well. But that’s a good thing as it ‘forces’ me to revamp my leftovers into new and creative ways! And that’s where this dish came into play.
It was Saturday morning and I was cleaning out my fridge. I had grabbed some containers as I was going to freeze some of the pot roast when I maybe-kinda-sorta snuck a bite. Have to admit, even cold this stuff rocked. However I’m one of those girls that needs breakfast food for breakfast (unless it’s pizza – that stuff I can eat anytime). So I put the roast into the containers then into the freezer. Once I cleaned up the dishes I went to make breakfast but man I could not stop thinking about that pot roast.
…and that’s when I pulled the container I just put in to the freezer, out. I was going to somehow incorporate this into breakfast if it was the last thing I did!
Now I could have easily make a breakfast sandwich out this pot roast (fyi… this on grilled ciabiatta and a dippy egg = AWESOME!) but I wanted something heartier. Plus I was craving home fries. And let’s face it, my home fries are EPIC!
After a quick parboil of the potatoes and good drain I put them into a cast iron pan to cook up and get all toasty brown. Now you can easily put in some peppers and onions. Heck you could even add crispy bacon – um, hello! Bacon goes with everything! Once the taters were all crispy brown that got topped with tons of that shredded pot roast and lots of cheese. I mean why not cheese! Into the oven to melt the cheese for a minute or two and it’s time to dig in. At this point I topped it with some green onions not just for some color but also for a light bright taste.
This dish, once you add the pot roast is pretty much blank slate for you. You can add in whatever you want. That’s the beauty about hash. Clean out the fridge with this one. Add veggies, maybe some more meats, heck you could even top with eggs and bake it. Now that’s awesome btw.
For me all I wanted was a fork and some ketchup. Yes ketchup. Shush, don’t judge me. I love ketchup on home fries. They are crispy potatoes thus they are borderline french fries. Pot Roast is beef, burgers are beef and ketchup goes on burgers thus ketchup goes on pot roast. <blink blink blink> LOL
This dish was BEYOND delicious and honestly one of my favorite breakfast dishes. This is a total Sunday dish and one that you don’t have to feel that guilty about eating. If you think about it, it’s nothing more than a comfort dish of “steak and potatoes”. Toss in a couple cooked eggs and you’re golden!
So when you make your pot roast, make sure to save some for this dish the next morning. Actually save it for the weekend as it’s one you’ll want to eat a late Saturday morning breakfast or Sunday brunch.Print
- 2 lbs golden potatoes, cubed (skin on)
- 2 cups Shredded pot roast, warmed
- 2 tablespoon butter, unsalted
- 1 tablespoon olive oil
- 1/2 cup chopped yellow sweet onions
- 3 green onions, chopped
- 1 teaspoon Montreal Steak seasoning
- 1/2 teaspoon smoked paprika
- 1 – 1 1/2 cups shredded cheddar
- Couple of dashes of hot sauce *optional
- Place the potatoes into a large sauce pan and add just enough cool water just until the tops of the potatoes are covered and they float slightly.
- Place the pan over high heat and as soon as the water begins to boil, remove from the heat and drain the potatoes in a colander. ~5 minutes
- While the potatoes are draining place the butter and oil in a 10″ Cast Iron Pan . When the butter begins to foam add in the yellow onions and gently stir to coat. Cook for 3-5 minutes or until softened.
- Add in the potatoes and Montreal steak seasoning. Gently stir to coat the potatoes on all sides. Cook for 6-10 minutes or until the potatoes are browned on all sides.
- When the potatoes are browned turn on the broiler.
- Add the shredded pot roast to the potatoes and gently mix.
- Top with the cheese and place the pan under the broiler for 30 seconds – 1 minute or until the cheese has melted.
- Remove from the oven and garnish with the green onions.
But wait, there’s more… save up a bunch of this and serve it for a snack or appetizer later just by adding some salsa (stay tuned for that recipe!).