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Emeril’s Roast Beef Hash with Poached Egg and Wild Mushroom Sauce

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BAM! No other introduction comes close to describing this hashcapade, courtesy of Emeril Lagasse. This masterpiece is a big, bold roast beef hash edifice from The Big Easy. So let’s kick it up a notch and get this blog started!

Roast Beef Hash with Poached Egg and Wild Mushroom Sauce on Garlic French Bread

My son, Alex, and I were chatting about my blog so I suggested that we create a Celebrity Chef Hashcapade. Whipping out his new Galaxy tablet, he quickly zeroed in on Emeril Lagasse’s prodigious list of potato hashes and simply said, “This recipe sounds delicious.” Talk about an understatement!

Potato hash is, after all, about lots of dicing – plenty of hashing here!

Alex started to make a gorgeous, tasty and addicting mushroom sauce with Shitake mushroom, shallots, beef broth, green onion and heavy cream – heaven! While he worked on that, I started on the main section with beef, bacon, onions, red pepper, parsley, thyme, tomato paste and more. Things came together reasonably well, but plan on lots of prep work. Thank God for my sous chef and saucier, Alex! 🙂

Big chunks of succulent roast beef going in – BAM!

After about 90 minutes of total time, Alex and I were ready to scale record-setting hashcapade heights – a garlic toast base topped with beef hash, then a fried egg smothered in mushroom sauce. We each took a bite and looked at each other, blurting out simultaneously, “BAM!”

Halfway through this masterpiece.

We followed this recipe to the letter, except for the poached egg, which seemed too precarious to be perched on top. Suggested changes for next time would include:

1) Pan fry the potatoes – boiling them can result in a little mushiness
2) Make a reduction sauce of the wine and beef broth – don’t want to boil the beef any further
3) Find a better serving dish – plate is awesome, but a deeper dish might work better

If you try these mods out, let me know what you think!

Happy Hashcapades,
Clark

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