Roast Beef Hash With Crispy Onions Recipe
The Four Seasons Resort Hualalai sits in the ancient land division known as Ka'upulehu, once a thriving fishing village, and the cooks in Executive Chef James Babian's kitchen still fish the local waters during their free time. Babian enjoys the bounty and variety of produce from the Big Island and works closely with his local farmers to get the best ingredients — fresh lobster and baby abalone, artisan honey and goat cheese, Kona coffee and avocados. He is particularly proud of the beef on the menu, sourced from the local Kahua Ranch in North Kohala on the northern tip of the Big Island.
Here we have Babian's paniolo beef hash cooked up in a cast-iron skillet — no campfire needed. The paniolos [Hawaiian cowboys] are part of a rich tradition and history on the islands — they taught the Hawaiians their ranching skills, and presumably their outdoor cooking techniques, too.
- 2 cups yukon gold potatoes
- 3 tablespoons sea salt
- 1/4 cup olive oil
- 1 medium Spanish onion
- 1/2 small green bell pepper
- 1/2 small red bell pepper
- 2 cups cooked roast beef
- 2 cloves garlic
- 1 sprig thyme
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon worcestershire sauce
- salt and freshly ground pepper
- 1 pinch cayenne pepper or paprika
- beef broth
- 6 large eggs
- 6 slices sourdough bread
- 1 large Spanish onion
- 2 cups whole milk
- 2 tablespoons Cajun seasoning
- 2 cups all-purpose flour
- 1 quart canola oil
- In a medium saucepan, bring 3 quarts of water to a boil and add 3 tablespoons of sea salt. Reduce to a simmer, add the potatoes, and cook for 3 minutes or until they just start to become tender. Drain and spread on a small sheet pan. Refrigerate for a few minutes to stop the cooking.
- In a large nonstick skillet, heat the olive oil over medium heat. Add the potatoes and cook until they just start to brown. Add the diced onion and bell peppers and cook another 3 to 4 minutes, stirring or tossing often. Add the beef and toss well. Add the garlic, 2 tablespoons of fresh thyme leaves and 1 tablespoon of the chopped parsley and toss well. Cook until the potatoes are golden brown.
- Add the Worcestershire sauce and season with salt and pepper to taste. Continue to toss until the hash begins to caramelize but not burn. You can add beef broth to keep the hash moist, if desired. The chef prefers his a bit crispy and caramelized. You can also add a bit more olive oil, if desired.
- Fry the eggs. Divide the hash evenly among six plates and top with the fried eggs. Top the eggs with the remaining tablespoon of chopped parsley, a pinch of cayenne or paprika, and some crispy onions.
- Serve with sourdough toast.
- Soak the sliced onion in the milk for 3 minutes, then drain well.
- Mix the Cajun seasoning into the flour and dust the onion rings in the seasoned flour.
- Pour the canola oil into a deep, heavy- bottomed pot. Heat the oil to 350°F over medium-high heat. Line a large plate with paper towels. Carefully lower the floured onion slices into the hot oil, a few at a time, and fry for about 2 minutes, or until golden and crispy. Remove from the oil with a slotted spoon and transfer to the paper towels to drain off excess oil. Continue frying until all the onions are cooked. Set them aside.
- “If you do not have a deep-fry thermometer, heat the canola oil until a small piece of bread dropped in rises quickly to the surface and starts to brown.”
- “This recipe a great way to use up leftover roasts, it can also be done with short ribs, prime rib, pot roast, and turkey.”
- “You can also add beef gravy to the hash at the end of the cooking, or drizzle some on top of the eggs and hash after plating.”
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