Game Plan Hash Recipe
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
For the hash
  • 2 tablespoons butter, extra virgin olive oil, or bacon fat, or more as needed
  • ¾ cup aromatics, such as finely chopped onion, shallots, leek, scallions, celery, bell pepper, and/or jalapeño peppers
  • 2 cups coarsely or finely diced leftover cooked steak, roast beef, corned beef, brisket, pastrami, pulled pork, venison, chicken, or turkey, or for a meatless hash, tofu or sautéed mushrooms
  • 2 cups coarsely or finely diced cooked root vegetables, such as potatoes, sweet potatoes, yams, and/or cooked beets (the beets make a New England classic: red flannel hash)
  • ¾ cup chicken or beef stock or water
  • 2 tablespoons chopped fresh herbs (optional)
For the flavorings, any or all of the following
  • 2 teaspoons Worcestershire sauce, or more to taste
  • 2 teaspoons steak sauce, or more to taste
  • ½ to 1 teaspoon hot sauce, or more to taste
  • Coarse salt (kosher or sea) and freshly ground black pepper
  1. Heat 1 tablespoon of butter, oil, or bacon fat in a large skillet over medium heat until melted. Add the aromatics (see above list) and cook until browned, about 3 minutes, stirring with a wooden spoon.
  2. Increase the heat to medium-high and add the remaining 1 tablespoon of butter, oil, or fat. Add the meat and the root vegetables (potatoes and/or beets) and cook until browned, 3 to 5 minutes.
  3. Stir in the stock, 1 tablespoon of the herbs, if using, and the Worcestershire sauce, steak sauce, and/or hot sauce. Let the hash simmer briskly until some or all of the liquid is absorbed and the flavors have melded, 5 to 10 minutes.
  4. Reduce the heat as needed so the hash doesn’t burn. Taste for seasoning, adding additional Worcestershire sauce, steak sauce, and/or hot sauce as necessary and salt and pepper to taste.
  5. Some people like their hash soft, in which case, serve it before all the liquid has evaporated.
  6. Others like their hash crisp and brown, in which case, let all of the stock evaporate. Then, add a little more butter, oil, or fat and cook the hash until crusty, about 3 minutes longer.
  7. Spoon the hash onto plates, sprinkling it with the remaining l tablespoon of herbs.
Recipe by 50 Campfires at