Another old favourite for leftover roast beef. Mince the roast beef using a rotary mincer (you could use a food processor for this, but a mincer gives a better result)
and mix with finely chopped onion and grated potato. Season well, and tip into a frying pan with hot lard. After a few minutes, turn the hash over with a spatula,
breaking up the browned bits underneath. Keep doing this, browning the underside, turning over and mixing together, patting it back into a thick disk, until the potato
is nearly all cooked, about 20-25 minutes. When the underside is nicely crusted, place an upturned plate onto the hash, turn the whole pan over to remove the hash,
and slide the unbrowned side back into the pan to brown the other side. We served this with cauliflower cheese and glazed carrots.