Farmhouse Hash

If you don't have a kitchen scale, measure in cups -- 2-1/4 cups of tightly packed meat cubes weigh about a pound.

INGREDIENTS

4 tablespoons unsalted butter

1 small onion, peeled and halved

1/2 pound leftover meat, cut in 1-inch pieces

1/2 pound cooked potatoes, cut in -inch pieces

Salt and freshly ground pepper

1/4 cup beef or chicken stock

3 servings

Melt half the butter in a heavy skillet. Use metal blade to pulse/chop onion until it is finely chopped, 8 to 10 pulses. Sauté onion in skillet until soft but not brown, about 5 minutes. Reserve.

Use metal blade to process beef until coarsely chopped. Add potatoes, salt, pepper and sauteed onions and pulse only until potatoes are coarsely chopped.

Heat remaining butter in skillet over medium heat. Add hash, pour stock over all and pat down gently with spatula. Cook over low heat for 20 to 25 minutes, turning mixture over with spatula as crust forms on bottom. Transfer to warm serving plate.