I never know what to do with left over roast beef. Most of us do not have a professional meat slicer at home, so the best we can do is hack at it. I found a solution! I love corned beef hash, but we only eat corned beef a couple times a year. The canned stuff is dreadful. Last week we had a very nice round roast. I had about 1 1/2 pounds left. So I made the following dish with it.

Ingredients

• 1/4 cup light olive oil
• 2 cups frozen diced potatoes, thawed
• 1/2 medium onion, finely chopped
• 2 cups roast beef, diced in 1/4 inch cubes
• 2 cloves garlic, minced
• 1/4 teaspoon dried thyme
• 1/8 teaspoon cayenne
• 1/8 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup half and half cream
• Eggs

Instructions

Pour the oil into a large skillet set over medium-high heat. Dump in the potatoes and cook for 10 minutes or so, stirring occasionally, until they begin to brown. Add the onion and cook for another 10 minutes, or until they are very soft.