Presenting a recipe for roast beef hash some years ago, James Beard commented that the dish "was one of the best justifications for having roast beef that I know, because the hash alone was almost worth the price of the beef."

[Andy Beardslee]'s creations include Corned Beef Hash With Red Onion and Swiss Cheese; Chicken [Turkey Hash] with Garlic and Rosemary; Smoked Salmon Hash With Cream Cheese and Scallions; and a vegetarian hash with mushrooms, artichoke hearts and sun-dried tomatoes. The most popular version is probably the Meatloaf Hash With Roasted Red Peppers, Spin-ach and Smoked Mozzarella, he said.

Allow the hash to steam for 15 to 20 minutes, lifting different parts of the cake occasionally with a spatula to keep it from sticking to the pan. Remove from the heat, replace cover with a plate and invert. Remove the pan, transferring any potato mixture left in the pan to the hash on the plate.