Roast Beef Hash

Ingredients

• 6 tablespoons unsalted butter, softened
• 2 teaspoons minced garlic
• 1 teaspoon garlic paste
• 1 small loaf French bread, 10 to 12-inches in length, split in half lengthwise
• 1 pound Idaho potatoes, peeled and cubed (about 2 1/2 cups)
• 6 strips bacon, chopped
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped red bell peppers
• 3/4 pound cooked roast beef, shredded or chopped (about 3 cups) [Note: I cut my roast beef into 1/4 inch slices, then cut each slice into 1/4 inch strips]
• 2 tablespoons chopped fresh parsley leaves
• 1/2 teaspoon chopped fresh thyme leaves
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons tomato paste
• 1/4 cup dry red wine [I used Cabernet Sauvignon, but just because I had it]
• 1 cup beef stock

Directions

In a small bowl, mix together the butter and 1 teaspoon of the garlic paste [you could use minced garlic as well] until creamy. [Note: The original Italian recipe I found called for equal parts butter and garlic juice. Was going to try that but, searched everywhere and couldn't find any.]

Preheat the oven to 350 degrees F. Spread evenly over the French bread halves. Cut each in 1/2, for a total of 4 pieces. When 15 to 20 minutes away from serving the meal, place on a baking sheet, buttered side up, and bake until lightly toasted and bubbly, 10 to 12 minutes. Remove from the oven.

In a medium saucepan, place the potatoes and enough water to cover by 1-inch. Bring to a boil and cook until just tender, 8 to 10 minutes. Drain well.

In a large skillet, cook the bacon over medium-high until brown and crisp, 5 to 6 minutes. Remove with a slotted spoon. To the fat in the pan, add the onions and peppers, and cook, stirring, until soft, about 3 minutes. Add the 2 teaspoons garlic and cook, stirring, for 1 minute. Add the potatoes and cook until starting to crisp and brown, stirring only occasionally, 7 to 8 minutes. Add the meat, parsley, thyme, salt, and pepper, and stir well. Add the tomato paste and cook, stirring, for 1 minute. Add the wine, increase the heat, and cook for 1 minute until the wine is nearly all evaporated. Add the beef stock and bring to a boil. Reduce the heat and simmer until the mixture thickens slightly, 1 to 2 minutes. Stir in the cooked bacon and remove from the heat. Adjust the seasoning, to taste.

Arrange 1 piece toasted French bread in the middle of each of 4 plates. Spoon the roast beef mixture over the toast.