Pot Roast Hash
Relish, King’s Park
3 lbs shoulder roast
4 oz vegetable oil
6 medium onions, cut into large slices
2 carrots, cut into 1” coins
3 celery ribs, chopped into 1” pieces
6 cloves garlic
2 bay leaves
2 cups burgundy wine
4 cups beef broth
3 Idaho baking potatoes
8 oz sharp cheddar cheese
8 oz unsalted butter
2 or 3 Eggs
3 green onions, julienned
Kosher salt and freshly ground black pepper
Season the roast liberally with salt and fresh pepper. Heat all the oil in a large Dutch oven and sear the meat on all sides once the oil sizzles. Remove meat from the pan and set aside to rest. Do not drain drippings.
Caramelize all onions in the Dutch oven in the rendered fat, then remove half to reserve for later. Add remaining vegetables, bay leaves and a pinch of salt and pepper, cooking until the carrots have softened.
Return meat to the pan, add wine, beef stock and peppercorns. Cover and reduce to a simmer, cooking on the stovetop or 325-degree oven for 2 hours.
Boil whole unpeeled potatoes until tender, then remove from water to cool thoroughly. Grate using the largest setting of a box grater.
Begin checking the meat every 30 minutes. Once it begins falling apart, remove from pan to cool and strain remaining cooking liquid. Shred the meat once cooled and set aside.
Melt the unsalted butter and any remaining oil in a non-stick or cast iron skillet over medium heat. Once large bubbles appear, add the shredded potatoes and cook undisturbed until crispiness starts to form on the edges. Add remaining caramelized onions, salt and pepper to taste and cook for 2–3 minutes.
In a separate pan, prepare some sunny-side up eggs. To the hash pan, add shredded beef with 1 cup of the strained cooking liquid, mixing well. Melt cheddar on top. Cap with eggs and green onion.