Instructions: Put potato cubes in saucepan and add cold water to cover and a little salt.

Bring to boil over high heat. Reduce heat and simmer, uncovered, until potatoes are barely tender, 5-7 minutes. Drain potatoes well and transfer to a mixing bowl.

Add beef, shallots, sun-dried tomatoes, bell pepper, parsley, basil, milk and oregano. Season with salt and a generous grinding of black pepper. With a pair of large spoons, gently toss to mix well, taking care not to break up potatoes.

In a large non-stick skillet, heat half of olive oil over medium heat. Add hash and use back of a spatula to press it down evenly. Reduce heat to medium-low and cook, shaking skillet occasionally, until underside of hash looks crusty when lifted carefully with edge of spatula.

Invert large heat-proof serving platter over skillet. Using pot holders or oven mitts, carefully hold skillet and platter together and invert to unmold hash onto platter. Heat remaining oil in skillet and slide hash back into skillet to cook its other side until browned, about 10 minutes more. Unmold hash back onto platter and serve, cut into wedges.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.