Ground Beef Hash
Ingredients
Directions
Sear and grind
Heat a very hot griddle.
Sear the sirloin steak briefly on the griddle.
Cut the steak into small pieces.
Run the pieces through a meat chopper, letting the ground meat fall onto the griddle.
Season and serve
Return the ground meat to the fire for a moment.
Season with salt and pepper.
Serve immediately.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sirloin steak
- Provides the beef that forms the hash, with its fat adding flavor and moisture as it cooks.
The step that matters
Searing the steak briefly. A short, very hot sear browns the outside of the meat through the Maillard reaction, building savory flavor before the steak is ground. Searing too long toughens the meat and dries it out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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