Roast Beef Hash

• 3 tablespoons unsalted butter
• 1 medium onion, chopped
• 1 pound mashing potatoes, cooked, peeled, cooled and cut into 3/4-inch cubes
• 2 pounds rare-cooked roast beef, cut into 3/4-inch cubes
• 1 cup beef stock
• 6 ounces fresh spinach leaves, blanched and squeezed dry
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon fresh thyme, chopped, or a pinch of dried
• 1/2 teaspoon fresh sage, chopped, or a pinch of dried
• Salt and freshly ground black pepper

1. In a large nonstick frying pan, melt butter over medium heat.
2. Stir in the onion and cook, stirring occasionally, for 6 minutes.
3. Preheat broiler.
4. In frying pan, stir in the potatoes, roast beef and stock.
5. Cook, stirring, until mixture is fairly dry.
6. Stir in the spinach and seasonings.
7. Cook, stirring, until everything is well mixed and hot.
8. Turn out into an ovenproof dish, and brown under broiler.

unsalted butter, onion, potatoes, beef, beef stock, fresh spinach leaves, parsley, fresh thyme, fresh sage, salt

Taken from cooking.nytimes.com/recipes/1322 (may not work)