Ingredients:

1/4 cup beef drippings (or canola oil)

2 cups boiled and cooled Yukon potatoes, cut into 1/2 “ cubes

1 onion, finely chopped

3-4 cups cold roast beef, but into 1/2” cubes

fresh thyme

pinch of cayenne

salt and pepper

½ cup heavy cream 

Instructions:

In a skillet, heat beef drippings over medium high heat. Add potatoes and cook, stirring occasionally, until lightly browned, 8-10 minutes. Add onions and cook, stirring occasionally, until soft, about 10 minutes. 

Add beef, thyme, cayenne and cook, stirring occasionally, until beef browns, about 5 minutes. Season with salt and pepper.

Add heavy cream, stir to combine, and press hash down into the skillet with a metal spatula. Turn hash in parts every 2 minutes, loosening any browned bits, until the cream has reduced and hash forms a crust, about 10 minutes. Garnish with parsley and serve hot with fried or poached eggs, if you want.