Beef Hash Gratin

Hachis de Boeuf au Gratin

Preparation info

  • Makes about


    Main-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Hachis, no doubt a relative of our American hash, has a name that translates as “chopped,” and it’s a perfect dish for getting rid of leftover cooked meats that are already cut into small pieces, such as those from a stew or from a roast that has stopped yielding attractive slices. The version given here is ideal for using meats left over from roasts or from making broth. If you have leftover mashed potatoes, you’re in real luck.