Note: This is great for any leftover meat. Add mashed potatoes and call it dinner. Make it for breakfast or brunch with poached or fried eggs on top. From "Farmhouse Rules," by Nancy Fuller.
• 3 tbsp. unsalted butter
• 2 slices bacon, chopped
• 1 small onion, chopped
• 1 small carrot, chopped
• 2 medium russet potatoes (about 1 1/4 lb.), cut into small chunks
• 1 tbsp. chopped fresh thyme
• 1 tsp. paprika
• Pinch freshly grated nutmeg
• Kosher salt
• Freshly ground black pepper
• 2 c. diced leftover meat
• 1 c. frozen peas
• 1/2 c. low-sodium beef broth
• 1 to 2 tbsp. Worcestershire sauce
• 1/4 c. chopped fresh Italian parsley
Melt butter in large cast-iron skillet over medium-low heat. Add bacon, onion and carrot, and cook until fat is rendered and onion is softened, about 8 minutes. Add potatoes, increase heat to medium, and cook until potatoes begin to soften and vegetables are well browned, about 10 minutes.
Add thyme, paprika and nutmeg, and season with salt and pepper. Add diced meat, peas, beef broth and Worcestershire to taste and simmer until vegetables are very tender, about 3 minutes.
Increase heat to high to boil away any excess liquid and glaze hash with the meat juices, about 5 minutes, flipping and pressing parts of the hash every so often to brown and crisp it all. Stir in parsley and serve.