Traditional Roast Beef Hash

Ingredients

• 2 cups roughly chopped cooked roast beef or pot roast beef
• 1 large Russett or 2 smaller Yukon gold potatoes, peeled and quartered
• 1 large onion, peeled and quartered
• 3 tablespoons extra virgin olive oil
• Salt and pepper
• Ketchup

Directions

1. Use about equal amounts of beef, potatoes, and onions, and run them through a meat grinder fitted with a medium grinder attachment until everything is evenly ground and combined. If you do not have a grinder, pulse the mixture a few times in a food processor, or chop it finely by hand.
2. Warm the olive oil in a large frying pan, preferably cast iron, over medium high to high heat.
3. Spoon the hash into the pan in a layer about 1/2 inch thick across the bottom. If there is extra hash, cook it in separate batches.
4. Let the hash brown, especially at the beginning, stirring only now and then so it has time to develop a good crust.
5. While it cooks, season with pinches of salt and fresh ground pepper. Repeat this a couple of times for each batch.
6. Cook for at least 10 minutes, continuing until the hash is nicely browned.
7. Serve right away with ketchup.