TRADITIONAL ROAST BEEF HASH
Traditional roast beef hash! Cooked beef, ground through a meat grinder with onions and potatoes and then fried.
Provided by Elise Bauer
Categories Dinner Quick and Easy Beef Beef Roast Hash
Time 30m
Yield 1 pan
Number Of Ingredients 6
Steps:
- Grind the beef, potatoes, and onions together: Take approximately equal proportions of beef, potatoes, and onions and put them through a meat grinder using a medium grinder attachment so that they are well mixed and ground. If you don't have a meat grinder, you can pulse a few times in a food processor, or finely chop by hand.
POT ROAST HASH
Steps:
- In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Shred meat with two forks. In a large skillet, cook potatoes according to package directions; stir in shredded beef. Using a slotted spoon, add vegetables from slow cooker to skillet; heat through. Discard cooking juices., For eggs, in another skillet, heat 1 tablespoon butter over medium-high heat. Break five eggs, one at a time, into pan. Sprinkle with half of the salt and pepper. Reduce heat to low. Cook until desired doneness, turning after whites are set if desired. Repeat with remaining butter, eggs, salt and pepper. Serve eggs over hash; sprinkle with chives. Freeze option: Place shredded pot roast and vegetables in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan.
Nutrition Facts : Calories 429 calories, Fat 24g fat (8g saturated fat), Cholesterol 281mg cholesterol, Sodium 306mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
LEFTOVER ROAST BEEF HASH
Our family always has leftover roast beef and this recipe is a great way to finish it up!
Provided by IVPLAY
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 37m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
- Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
- Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
- Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 23.8 g, Cholesterol 18.1 mg, Fat 3.6 g, Fiber 3.4 g, Protein 10.5 g, SaturatedFat 0.9 g, Sodium 389.8 mg, Sugar 3.2 g
LEFTOVER POT ROAST HASH
This is another way we like to use leftover beef pot roast, potatoes, carrots, and gravy. The onion and cabbage start out raw. Plan your pot roast meal to have extra veggies for this. There is a lot of dicing, so when I was still working I use to dice it up the night before then it was faster when I came home from a long day. Buy shredded cabbage. Pepper and worcestershire sauce really depends upon how your gravy tastes. Top with eggs that you have either poached or fried, I have not included directions for how to fix eggs.
Provided by WiGal
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large skillet over medium heat, stir in cabbage, thyme, and onion, cook for about 5 minutes, stirring often.
- Stir in rest of ingredients, keep burner at medium.
- Press mixture with spatula or put smaller heavy lid on top of, cook 8 minutes or until bottom browns.
- Add small amounts of beef broth IF it looks too dry.
- Start fixing your eggs-either poach or fry.
- Turn over in sections; and it won't be neat-but that is okay- cook for about 8 more minutes, or until bottom browns.
- Plate, sprinkle on parsley.
- Top each portion with 1 egg.
Nutrition Facts : Calories 523.2, Fat 19.3, SaturatedFat 6.1, Cholesterol 171.6, Sodium 651.9, Carbohydrate 28.6, Fiber 5.3, Sugar 6.6, Protein 61.3
POT-ROAST HASH
Beef, potatoes, onions, and peppers are panfried then topped with eggs in this savory dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Stir in potatoes, 1 teaspoon each salt and pepper. Cover, and cook for 8 minutes, stirring once.
- Add remaining 1 tablespoon oil, onion, and bell pepper. Cook, stirring frequently, until soft, about 8 minutes. Add pot roast and pan juices, if using, and cook, stirring occasionally, until heated through, about 7 minutes. Transfer to individual plates; keep warm.
- Wipe the skillet with a paper towel, and put pan over medium heat. Crack the eggs into the pan, and cook until the whites are just set, 4 to 5 minutes. Top the hash with the eggs.
ROAST BEEF HASH
Make and share this Roast Beef Hash recipe from Food.com.
Provided by Susie in Texas
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet, cook onion in butter until tender crisp.
- Add remaining ingredients except milk and gravy.
- Whisk milk and gravy together until smooth.
- Add to skillet.
- (If there is no leftover gravy, just increase milk to 1 1/2 cups.) Stir all together and bring to a boil.
- Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done.
- The liquid should be absorbed.
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