One of my favorite Nigel Slater cookbooks is called "EAT". You all know how I love Nigel and his way of cooking and eating. That man could make anything look and sound tasty and he is the master as creating delicious and fast food out of just about anything you can get your hands on. He has one whole chapter in this book devoted to sandwiches and the like. My kind of guy. My kind of cooking.

I think the British love sandwiches more than anyone else in the world. Walk into any shop, and I do mean any . . . and you are sure to find a variety of them, ready made, wrapped and for sale to anyone who feels in the need for a portable sustenance of the this kind. AND, they come in varieties which are suitable for any meal of the day . . . breakfast, lunch, dinner or snack!

This delicious recipe I am sharing with you today combines all of my loves. Sandwiches, Nigel Slater, and making good use of leftovers. I was inspired by one of the recipes in his book.

This was a sandwich he created using crusty bread, beef drippings and leftover roast from the Sunday dinner. Reading about it . . . made me want one, and reading about it . . . inspired me to create my own version. I got to thinking hash . . . roast beef hash . . . in a bun.

And so that is what I did. I made some hash using chopped potatoes, chopped onions, chopped cabbage and some of the leftover roast from yesterday’s pot roast. I seasoned it lightly with some salt and cracked black pepper.

Added a touch of herbs . . . in the way of summer savory, and a hint of snap by using some Worcestershire Sauce and a dash of brown sauce. (steak sauce to you North Americans) I cooked that all together until the potatoes and onions and cabbage were gilded with little caramelized edges, all golden brown and sweet . . . and the meat was falling apart once more.

And then I sandwiched it between two halves of a crisp warm ciabatta roll . . . the bottom spread with just a touch of creamed horseradish sauce . . . a slice of cheese layered on top of the hot hash, so it melted down into all those gilded crevices, and topped by that crisp roll-top . . . all that goodness tucked into a tasty and lightly crisped ciabatta suitcase and just waiting for me to tuck in.

Simply put, this was phenomenal

INGREDIENTS NEEDED

TO MAKE

HASH ON A BUN

Leftovers put together in the most delicious way.

• 1 medium onion, peeled and chopped coarsely
• a handful of chopped cabbage
• two medium potatoes, peeled and chopped coarsely
• 1 small clove of garlic, peeled and minced
• 2 TBS hot beef stock or water
• an amount of leftover cooked roast, cubes (equal to the amount of potatoes)
• 1 TBS vegetable oil
• 1 TBS butter
• fine sea salt and black pepper
• 1 tsp of either dried thyme or summer savory
• 1 TBS Worcestershire Sauce
• Brown Sauce to taste

To finish:

• 4 warmed ciabatta rolls
• Creamed Horseradish sauce
• 4 slices of processed cheese

Feel free to vary the vegetables and protein used in this sandwich. You can use leftover cooked beef, pork, lamb, chicken or turkey. The vegetables you decide to use will vary according to the protein used.

You can also use ground meat which has been browned. The important thing to remember is to keep the proportions correct. You want roughly the same amount of protein as you have potato.

If you are using chicken or turkey feel free to add some leftover stuffing.

I have used cabbage and onion here, but you could also use leftover cooked sprouts, carrots, parsnips, etc. This is meant to be a way to use up your leftovers!

Brown sauce is what is known as steak sauce in North America. HP sauce.

**HOW TO MAKE **

HASH ON A BUN SANDWICHES

This really is not all that hard to do. The end result is a very delicious sandwich!

1. Heat the oil along with the butter in a large skillet. Toss in the onions, cabbage and potatoes.
2. Cook stirring until they begin to turn golden brown. Add about 2 TBS stock or hot water, a bit of seasoning, the Worcestershire sauce, brown sauce, summer savory, and the garlic. (You really want them to begin to caramelize as this will help to enhance the flavors.)
3. Turn the heat to very low, pop a lid on and cook for about 15 minutes, checking every so often to make sure they don’t catch. At the end of that time they should be knife tender.
4. Uncover and toss in the beef. Cook and stir over medium heat, frequently turning it over until the meat is heated through and all is golden brown. (I like to make sure that the beef browns a bit as well.)
5. Taste and adjust seasoning as required. While you are doing this, pop the ciabatta into a hot oven to heat through.
6. To serve, slice each hot ciabatta roll in half. Spread the bottoms with some horseradish sauce (if desired) and then pile an equal amount of the hot hash on top.
7. Top the hot hash with a slice of cheese and then the top of the rolls. Serve immediately. Pass the brown sauce or ketchup if desired. (The heat from the hash should melt the cheese.)

HINTS AND TIPS FOR SUCCESS

• Read through the recipe thoroughly before beginning. This will help to familiarize you with any ingredients needed, etc.
• Assemble everything together before you begin. This will help to prevent you from leaving anything necessary out of the recipe by mistake.
• Use the freshest buns and other ingredients.
• Cut everything into bite sized pieces so that it will be easier to eat.
• Make sure you let everything caramelize to perfection. This makes the difference between a ho-hum sandwich and a fabulous sandwich!

FREQUENTLY ASKED QUESTIONS

CAN THESE BE MADE AHEAD OF TIME?

You can certainly make the hash up ahead of time, ready to reheat and then stuff the sandwiches with.

CAN THIS BE MADE WITH ANYTHING OTHER THAN ROAST BEEF?

You could make a hash of any kind of cooked meat you wish. You could also use browned ground beef in the equivalent amount if you wish.

DO I NEED TO USE HORSERADISH SAUCE?

Not at all. We use this because we enjoy it. You could use Arby’s sauce, or a spicy or garlic mayonnaise, Aioli, etc. You use whichever sauce it is that you enjoy and that you think will go well with the other ingredients.

CAN I USE ANY OTHER KIND OF BUN?

The only pre-requisite is that the bun be fresh and sturdy enough to stand up to the weight of the hash.

HOW LONG WILL THE FILLING KEEP?

I would not keep the filling any longer than two to three days.

CAN THIS BE CUT IN HALF?

Absolutely. Simply divide the amounts of everything in half. The cook times will remain the same.

**A FEW MORE **

HOT SANDWICHES YOU MIGHT ALSO ENJOY

We love hot sandwiches here in the English Kitchen. here are a few more favorites that we really love that we think you might also enjoy!

CHILI CHEESE DOG BOATS - A cheesy, saucy, chili‑smothered hot dog experience that’s messy in the best possible way. They’re fun, filling, and guaranteed to be a hit with kids, teens, and anyone who loves a good retro‑style comfort meal. Perfect for game nights, casual dinners, or those evenings when you just want something indulgent and delicious.

CROISSANT REUBEN SANDWICHES - Crispy flaky buttery croissants, filled with tangy crisp sauerkraut and a homemade slightly spicy dressing, hot juicy meat and oodles of melted cheese. This is everything a good Reuben Sandwich should be. Prepare to fall in love with this fantastic hot sandwich! Yum! Yum!

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**Yield: **4 servings

Roast Beef Hash Buns

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

A delicious way to stretch the leftovers from Sunday lunch even further.

Ingredients

• 1 medium onion, peeled and chopped coarsely
• a handful of chopped cabbage
• two medium potatoes, peeled and chopped coarsely
• 1 small clove of garlic, peeled and minced
• 2 TBS hot beef stock or water
• an amount of leftover cooked roast, cubes (equal to the amount of potatoes)
• 1 TBS vegetable oil
• 1 TBS butter
• fine sea salt and black pepper
• 1 tsp of either dried thyme or summer savory
• 1 TBS Worcestershire Sauce
• Brown Sauce to taste

To finish:

• 4 warmed ciabatta rolls
• Creamed Horseradish sauce
• 4 slices of processed cheese

Instructions

1. Heat the oil along with the butter in a large skillet. Toss in the onions, cabbage and potatoes.
2. Cook stirring until they begin to turn golden brown. Add about 2 TBS stock or hot water, a bit of seasoning, the Worcestershire sauce, brown sauce, summer savory, and the garlic.
3. Turn the heat to very low, pop a lid on and cook for about 15 minutes, checking every so often to make sure they don’t catch. At the end of that time they should be knife tender.
4. Uncover and toss in the beef. Cook and stir over medium heat, frequently turning it over until the meat is heated through and all is golden brown.
5. Taste and adjust seasoning as required. While you are doing this, pop the ciabatta into a hot oven to heat through.
6. To serve, slice each hot ciabatta roll in half. Spread the bottoms with some horseradish sauce (if desired) and then pile an equal amount of the hot hash on top.
7. Top the hot hash with a slice of cheese and then the top of the rolls. Serve immediately. Pass the brown sauce or ketchup if desired.

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