Ask A Boston Chef: Transform Your Christmas Leftovers - Roast Beef Hash
What to do with all the Christmas leftovers - for many, it's a big question every year. So why not ask the expert. We tapped Big Night Entertainment Group's Executive Chef, Kevin Long for a creative recipe that can turn the Christmas roast beef into a delicious leftover.
He was kind enough to give us: "Butch's Roast Beef Hash."
Chef Kevin Long
Big Night Entertainment Group
3 Boylston Pl
Boston, MA 02116
(617) 338-4343
www.bneg.com
Butch's Roast Beef Hash
(Butch has been my dad's nickname since he was a boy. This is one of his favorite dishes - I think he likes it more than the roast beef the night before)
2 lbs. leftover roast beef - the more ends, crunchy & fatty bits, the better
2 cups chopped onions, lightly sweated
2 cups chopped potatoes, lightly sweated
2 pinch of onion powder
2 pinch Bell's seasoning
Salt & Pepper
1/2 stick of butter
To make the Hash:
Melt the butter on medium heat, cut beef into 1/2 inch cubes and add to butter. Wilt down 5-10 minutes until it comes together like a hash consistency. Add the onions, potatoes and seasonings. Continue to cook another 5-10 minutes until the onions caramelize and melt in. Scrape up and bits that stick to the pan (that's the best part). Add a few drips of water or beef broth to moisten if needed.
Serve with poached eggs on top.
Old school restaurant secret: Make sure you poach your eggs in water just below a boil with a few drops of white vinegar in the water.
Enjoy!
A rising star in the North East's culinary universe, Big Night Entertainment Group's Executive Chef Kevin Long oversees Red Lantern Restaurant & Lounge in Back Bay, Empire Asian Restaurant & Lounge on the Boston Waterfront and GEM Italian Kitchen, Lounge & Nightclub in Downtown Crossing. He is also responsible for Red Lantern Connecticut, Shrine, the Scorpion Bar and High Rollers Luxury Lanes & Lounge, all at Foxwoods Resort Casino in Connecticut.
Chef Long's career was born in the kitchens of several family-owned restaurants on Boston's South Shore. He first joined the cooking line at Hingham's Tosca in 1995, where he was quickly appointed Sous Chef under the masterful guidance of renowned Chef Ken Oringer. Eager to continue his climb up the culinary ladder, he joined with restaurateur Seth Woods for the opening of the fine French bistro, Aquitaine, in Boston's trendy South End. Kevin returned to Tosca in 1999 as Executive Chef. In 2005, he expanded his role when he took on duties as Executive Chef at Caffé Tosca, Tosca's sister restaurant before leaving in 2008 to join Big Night Entertainment Group.
In order to train his palate and strengthen his skills, Long has traveled around the globe to cook amongst the world's top chefs. Long has had the opportunity to cook alongside nationally-renowned chefs including Thomas Keller at the James Beard House, and at Manhattan's Park Avenue Café.
