There are few things easier to make, and more delicious, than a good hash. This one will be on the table in less than 30 minutes and works for dinner just as well as it does for brunch. Which means, of course, that it’s time to break out the wine. Below, three that will match beautifully — including a fun, fizzy red and, surprisingly, a white that can stand up to beef.
MAKE THIS
ROAST BEEF HASH
Heat 2 tablespoons vegetable oil and 1 tablespoon butter in a skillet until butter melts. Add 1 small onion, finely chopped; cook, stirring occasionally until soft, about 4 minutes. Stir in 1 teaspoon paprika, 1/2 teaspoon salt and pepper to taste; cook, 1 minute. Stir in 1 large cooked potato, cut into 1/2-inch pieces, and 2 cups cooked roast beef, cut into 1/2-inch pieces. Cook, undisturbed, over medium heat until crust has formed, about 10 minutes. Turn hash; cook until lightly browned, 5 minutes. Serve with poached eggs, if desired. Makes: 4 servings
Adapted from a recipe by James Beard
DRINK THIS
Pairings by sommelier Ryan Arnold, divisional wine director for Lettuce Entertain You restaurants, as told to Michael Austin:
2014 Monte da Ravasqueira White, Alentejo, Portugal: The heartiness of this dish begs for a white with some body and weight to it, but one that retains bright acidity and freshness. This wine, a blend of viognier, semillon and a few Portuguese varietals (including alvarinho and arinto), has nice minerality and salinity. The viognier also offers overripe, sweet tropical fruit, which will offset the heat of the paprika.
2014 Fiorini Becco Rosse Lambrusco, Emilia-Romagna, Italy: Lambruscos range in style, from bone dry to sweet. This dry one — full of dried dark cherry, raspberry, plum and green herb characters — has the acidity needed to work through the butter and oil. Remember: Lambrusco isn’t bottled under as much pressure as Prosecco (spumante) but has a light perlage, which Italians call frizzante.
2013 Castello di Verduno Pelaverga Basadone, Piedmont, Italy: In Piedmont, the pelaverga grape is planted in the heart of Barbaresco, where most vineyards are reserved for the legendary nebbiolo variety. Full of bright red fruit such as cherries and strawberries, this pelaverga wine (best served slightly chilled) is balanced by notes of black pepper and nutmeg. It’s a lighter-bodied red, which will allow the flavors of the beef, potato and paprika to shine through.
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