Low-Carb Leftover Pot Roast Hash with Chimichurri-Inspired Sauce
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
Keep leftovers exciting with this Low-Carb Leftover Pot Roast Hash with Chimichurri-Inspired Sauce! Topped with a fried egg, it’s perfect for any meal of the day.
Chimichurri-Inspired Sauce (yields about ½ cup sauce):
  • 2 tablespoons red wine vinegar
  • 4 tablespoons extra-virgin olive oil
  • 1 large clove garlic, crushed
  • ½ cup finely chopped fresh parsley
  • 5 scallions, green and white parts, thinly sliced
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • ⅛ teaspoon crushed red pepper flakes
Leftover Pot Roast Hash:
  • 1½ tablespoons olive oil
  • 2 tablespoons finely diced chorizo (optional)
  • 1 small onion, diced
  • 2 cups (about 8-12 oz/227-340 g) cooked, cubed leftover pot roast
  • 4 eggs, cooked any way you like
  • Sliced scallion or minced chives, for garnish (optional)
  1. For the sauce, add the vinegar, oil, and garlic to a food processor or blender and process until smooth. Add all remaining ingredients and pulse a few times just to combine. The sauce should be chunky, not completely pureed. You can make the sauce up to 1 day ahead of time, and keep it covered in the fridge; let it sit at room temperature for 20 minutes before using.
  2. For the hash, add the oil, chorizo, and onion to a medium skillet over medium heat. Cook until the onion is softened and starting to brown, about 5 to 7 minutes, stirring occasionally. Add the pot roast and cook until warmed throughout, about 2 minutes more.
  3. To serve, divide the hash between 4 plates. Top each with a fried egg and a sprinkle of scallion or chives on top. Serve along with the sauce to spoon on top.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/low-carb-leftover-pot-roast-hash-with-chimichurri-inspired-sauce/