Crispy Shredded Beef Cast Iron Skillet Hash with Chopped Wilted Summer Salad and 181 Merlot
by Leah Lyon
Crispy shredded beef cast iron skillet hash with chopped wilted summer salad Merlot
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1/4 cup vegetable oil
4 cup about 3 large) red or gold potatoes, cut into strips about 1 inch X 1/4 inch
2 cup (about 1 med-large) onion, cut into thin wedges
1/4 cup 1/4 cup chopped mild banana pepper (or other mild chile)
3 cup leftover/precooked roast beef, cut into 1-inch pieces then partially shredded
1/2 tsp seasoned salt
1/4 tsp ground black pepper
1/4 tsp salt
4 tbsp butter, cut into cubes
1 cup shredded cheddar cheese
8 oz (about 6 cups) chopped leaf lettuce, including the crunchy hearts/stalks
1/2 cup chopped spring onions (mostly green parts)
2 cup diced garden tomato
4 oz (about 8 strips) bacon, chopped
1/4 tsp ground black pepper
1/4 tsp salt
1/4 cup and water

Pour the oil into a large skillet set over medium-high heat (or 4-6 individual skillets -5-6 inches). Cover loosely and fry the potatoes, onion, and chopped pepper until crispy on the bottom stirring occasionally to keep potatoes fairly separate. Cook another 6-8 minutes or until potatoes are soft inside, but crispy outside. Stir in shredded roast beef, seasoned salt, and pepper. Fry, gently turning in skillet, until beef begins to crisp, about 10 minutes. Create “holes” in the mixture in various places and add cubes of butter into each so it goes to the bottom of the skillet. Cover, reduce heat to medium low, and cook until bottom is almost charred in places. Last minute of cooking, sprinkle cheddar on center of the hash to melt into it. Serve in individual skillets or from large skillet, topped with Chopped Wilted Summer Salad. To make the salad, place the lettuce in a large bowl and top with the onion and tomato. Cook the bacon until very crispy and transfer to dish, leaving drippings in skillet. Cool drippings slightly and add black pepper, salt, and water. Bring back to medium-high heat and pour over the salad. Serve on top of sizzling hash (the dressing drips down into the cracks of the hash- delicious).* Serves 4-6 (I like to serve in individual skillets) Note: I like to pre cook the bacon then heat up the dressing and toss the salad just before serving.

Family Story

One of my favorite meals growing up represents the deep roots my large southern family had in farming, growing our own food, and enjoying meals together around the big dining room table. Even though I’m the youngest, I recall the time when we still raised our own cattle for beef, our own chickens, pigs, etc., in addition to growing huge gardens and having fruit trees. You might say we were way ahead of the locally sourced food trend! My mama was an Alabama girl who married a tried and true country boy from Oklahoma. A fantastic cook, and a wizard with cast iron skillets, leftovers, and gorgeous produce, she taught me how to make things delicious without masses of special seasonings, the occasional old standby, seasoned salt. To this day I still love charred onion flavor and use it now as a special type of seasoning, all because of the flavor of onions cooked hard in cast iron. But this meal – this hash and salad- uses a few simple ingredients that become amazing together on the plate, and is the best of the best recipes representing deeply planted roots that I have kept growing with my own daughters. Mama even used rabbit in the hash occasionally, but I stick with the beef. I have to say my dad like cheddar and occasionally we now throw a bit onto the hash for a little extra something on it. And the salad – oh the salad. Produce straight from the garden, plus bacon, salt, and pepper. No special vinegar or even citrus in the dressing (which is why it works soooo well with the Merlot) – just a hint of acid from great tomatoes. I have updated it tiny bit, in format only – with the salad right on top of the sizzling skillet of hash, so the salad dressing drips down into the hash, keeping it moist and crunchy at the same time. Trust me - the crispy bits at the bottom will be fought over. Noble Vines Merlot and very deep roots make one special meal!

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