This recipe is based on a recipe from the Julia Child & Company cookbook printed in 1978.
Recipe makes 6 servings
2 1/2 cups onions, finely chopped
2 tablespoons butter
2 tablespoons olive oil
3 tablespoons flour
3/4 cup beef broth or beef bouillon or thin beef gravy
4 cups potatoes, boiled and diced (russets are best)
4 cups beef, cooked and chopped
1 tablespoon minced fresh thyme (or a combination of thyme, oregano and sage)
6 tablespoons minced fresh parsley
salt and pepper
1/2 cup heavy cream
6 poached eggs (optional)
1/2 cup fresh tomato sauce or ketchup or chili sauce (Optional)

1. Melt the butter with the olive oil over medium heat in a heavy, 12 inch, well seasoned, cast iron skillet.
2. Saute the onions, stirring frequently for about 6 minutes, or until tender.
3. Raise heat to medium high, and brown the onions for a few minutes.
4. Lower heat, and blend in the flour to make a paste.
5. (Might have to add a little more butter if it's too dry).
6. Stir and cook for 2 minutes.
7. Blend in the beef liquid (broth or gravy), and bring to a boil.
8. Mix in the potatoes, beef, herbs, salt and pepper, and parsley.
9. Blend in the cream.
10. Press the hash down firmly with the flat of a spatula.
11. Set a cover over the pan (find a lid that fits, or a round pizza pan with a heavy object on top, or just cover with aluminum foil).
12. Cook slowly for 15 minutes, or until it has crusted on the bottom.
13. Stir it to mix some of the crust into the hash.
14. If it's dry add more beef liquid or cream, and repeat this step two more times for another 15 minutes each time.
15. Be careful not too cook with too high heat, or overcook, or it will dry out, or burn.
16. The last time, turn the heat up a bit during the last 5-10 minutes to get a nice brown crust.
17. Do not stir this last crust into the hash.
18. Cut the hash into wedges, and flip upside down on the plate to serve with the crust side up.
19. Nice served with poached egg and a dollop of fresh tomato sauce, ketchup or chili sauce on top.