Carlow Roast Beef Hash with Sweet Balsamic Veg & Cheddar Crust
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A clever way to use up leftover roast beef and fridge vegetables - made extra special using local Carlow ingredients. Perfect for brunch, dinner or next day leftovers.
Serves 4-6
Ingredients:
- 300-400g leftover Coppenagh House Farm wagyu roast beef, shredded or thinly sliced
- 2-3 Carlow Rooster potatoes, chopped
- 1 sliced onion
- 1 sliced pepper
- A handful of cherry tomatoes
- 2 minced garlic cloves
- 1 tbsp Burren Balsamic Vinegar
- 1 ½ tsp Clo and Ali Sweet N Smokin' Rub
- 1 tsp Achill Island Sea Salt
- A drizzle of Newgrange Gold Rapeseed Oil
- A handful of grated Coolattin Cheddar Cheese
Method:
Sauté the vegetables
Heat Newgrange Gold Rapeseed Oil in a large frying pan
Add the onion, pepper and garlic
Cook until soft and starting to caramelise
Toss in the tomatoes and let them soften
Add Burren Balsamic Vinegar, letting it reduce slightly for a sticky and sweet finish
Add the potatoes and beef
Stir in the roast potatoes and leftover Coppenagh Wagyu Roast Beef
Sprinkle over Clo & Ali Sweet N Smokin rub and Achill Island Sea Salt
Stir gently until everything is heated thoroughly and starting to crisp a little at the edges
Finish with Coolattin Cheddar
Scatter Coolattin Cheddar over the top and pop it under the grill for 2-3 minutes until bubbling and golden - or cover the pan with a lid and let the cheese melt
Serve it up and enjoy
Serve hot for best results - top with a fried egg or rocket leaves for an extra touch