My favorite rescue for leftover roasted or grilled meat or poultry is hash, by which I mean a mess of skillet-cooked onion, potatoes and/or root vegetables into which I toss the diced leftovers. Last night’s hash was rare steak tossed it into a caramelized braise of diced onions, turnips and celery root, brightened with thyme and slivers of lemon zest. I
When my friend saw photo of my hash, and then asked how to make it, I took it as a sign to publish the method on Improvised Life.
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