A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). An excellent breakfast dish. Some prefer to let a crust form on the bottom and turn the hash brown side uppermost. Served with poached eggs on top.
Preserved exactly as written in the original source
Chop cold roast beef, or pieces of beefsteak
Fry half an onion in a piece of butter
When the onion is brown, add the chopped beef
Season with a little salt and pepper
Moisten with the beef gravy, if you have any, if not, with sufficient water and a little butter
Cook long enough to be hot, but no longer, as much cooking toughens the meat
Modern guidance to help you succeed with this vintage recipe
Browning the onions first develops deep flavor through the Maillard reaction before adding the meat. Using cold cooked beef prevents overcooking—since the proteins have already contracted during the initial roast, additional heat only serves to warm through; extended cooking will squeeze out remaining moisture and toughen the meat. The small amount of fat and liquid creates steam that gently reheats the hash while the bottom caramelizes, providing textural contrast between crispy crust and tender interior.
The beef can be chopped and the onion diced up to 1 day ahead; store separately in airtight containers in the refrigerator. The complete hash is best made fresh, but components can be prepped to speed morning cooking.
Store leftover hash in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a small amount of butter, pressing down to re-crisp the bottom, about 5 minutes. Hash can also be frozen for up to 2 months; thaw overnight in refrigerator before reheating.
AI-generated tips from Chef Cecil's culinary database
The beef can be chopped and the onion diced up to 1 day ahead; store separately in airtight containers in the refrigerator. The complete hash is best made fresh, but components can be prepped to speed morning cooking.
Store leftover hash in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a small amount of butter, pressing down to re-crisp the bottom, about 5 minutes. Hash can also be frozen for up to 2 months; thaw overnight in refrigerator before reheating.
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