• Ingredients: 37

Roast beef vegetable hash with russet potatoes, peeled and cut into 1/4-inch dice, leftover roast beef/ cut into 1/4-inch dice, thick-sliced bacon, cut into 1/4-inch dice, onion, chopped, each red and green bell pepper, seeded and cut into 1/4-inch dice, nutmeg, salt and pepper, to taste, orange zest, chopped parsley, poached eggs, for serving.

Ingredients

  • 2 lb. russet potatoes, peeled and cut into 1/4-inch dice
  • 1/2 lb. leftover roast beef/ cut into 1/4-inch dice
  • 1/4 lb. thick-sliced bacon, cut into 1/4-inch dice
  • 1 onion, chopped
  • 1 each red and green bell pepper, seeded and cut into 1/4-inch dice
  • 1/4 tsp. nutmeg
  • Salt and pepper, to taste
  • 1 tbsp. orange zest
  • 4 tbsps. chopped parsley
  • 6 poached eggs, for serving

Recommended Equipment

  • A 10-inch springform cake pan
  • A heavy-duty electric mixer fitted with the whisk

For bread crumbs

Curry Ketchup

Sausage and Hazelnut Stuffing:

  • 1 cup hazelnuts, roasted and skinned
  • 1 lb. fresh pork sausage
  • 1/2 lb. chicken breast, skinned, boned, and diced
  • 1/2 cup unsalted butter
  • 1 lb. chopped onion
  • 2 cups chopped celery
  • 2 tbsps. sage
  • 1/2 lb. Virginia ham, diced
  • 8 cups stale bread, cut in 1/2-inch cubes
  • 1 cup chopped Italian parsley
  • 3 large eggs, beaten
  • 2 tsps. coarse salt
  • 2 tsps. coarse black pepper
  • 2 oz. Amaretto
  • 1 cup turkey stock

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 1. Cook the potatoes in boiling salted water until tender, 8 minutes. Drain and place in a large bowl with the beef.

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  2. Step 2 2. Cook the bacon over medium heat to render the fat, 5 minutes. Add the onion and bell peppers; cook, stirring, for 5 minutes.

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  3. Step 3 Remove with a slotted spoon and add to the potatoes and roast beef, along with the nutmeg, salt, pepper, orange zest and 2 tablespoons of the parsley.

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  4. Step 4 3. Discard all but 2 tablespoons of the fat from the skillet, then spread the hash mixture evenly in the skillet and weight it down with something heavy, like a smaller skillet.

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  5. Step 5 Cook over medium-high heat until golden brown on the bottom, about 5 minutes. Turn the hash over with a spatula and cook until golden brown, 5 to 7 minutes.

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  6. Step 6 Spoon the hash onto six plates; top each with a poached egg and sprinkle with the remaining 2 tablespoons of parsley.

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