Leftover Sunday Roast Tacos

Directions

1. Preheat your Blackstone to high heat. Place a foil tray with the leftover gravy on one side of the griddle to warm gently.

2. Add the vegetable oil to the cooking surface, then spread the roast potatoes into a single layer. Cook until crispy and golden, turning occasionally.

3. Add the mashed potatoes, cauliflower cheese, and mixed vegetables to the griddle. Stir occasionally until everything is heated through and beginning to caramelize.

4. If using, add the beef tallow or butter to help crisp the vegetables and add extra richness.

5. Add the sliced roast beef to the griddle and cook just until warmed through, allowing the edges to lightly crisp without drying out.

6. Mix the potatoes, vegetables, and beef together, seasoning with salt and black pepper if needed. Since the leftovers are already seasoned, taste before adding more.

7. Continue cooking until everything is hot, crispy in places, and well combined.

8. Serve immediately with the warm gravy spooned over the top or on the side for dipping. Finish with horseradish sauce or English mustard, depending on your preference.