Leftover Pot Roast Hash Food

ROAST BEEF-POTATO HASH

Steps:

• Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the frozen hash browns, 3/4 teaspoon salt and a few grinds of pepper. Flatten the potatoes, cover and cook, without stirring, until starting to brown on the bottom, 3 to 5 minutes. Stir a few times, cover and cook, stirring occasionally, until mostly browned, about 15 minutes. (Reduce the heat to medium if the potatoes are browning too quickly.) Use a wooden spoon or spatula to shape the potatoes into 4 rounds.
• Top the potato rounds with 2 roast beef slices each; season lightly with salt and pepper. Cover with 2 cheese slices each, then top with the red onion. Cover and cook over medium heat until the cheese is just melted, about 2 minutes; sprinkle with the chives.

TRADITIONAL ROAST BEEF HASH

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.

LEFTOVER ROAST BEEF HASH

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.

LEFTOVER POT ROAST HASH

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.

ROAST BEEF HASH

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.

DELICIOUS LOW CARB LEFTOVER POT ROAST CASSEROLE

Steps:

• Pre-heat oven to 350 degrees.
• Chop Roast into cubes or shred into bite size pieces.
• In a sprayed or buttered casserole dish mix the Roast, left over sauce from Roast, Cream of Mushroom Soup, Shredded Cheddar Cheese, frozen broccoli and Milk.
• If you thaw the broccoli before you add it you likely will not need to cook for 45 minutes, but if you're feeling lazy (like me) then you don't have to thaw it - just make sure you keep the casserole in the oven long enough to get warm!
• Top the mixture with the French Fried Onions.
• Bake in 350 degree oven for 30-45 minutes.
• Stir before serving.

SLOW-COOKER ROAST BEEF HASH

Steps:

• In 3 1/2- to 4-quart slow cooker, layer onion, beef, salt, pepper and dry gravy mix. Pour water over all.
• Cover; cook on Low heat setting 8 to 9 hours. Meanwhile, thaw potatoes in refrigerator.
• About 30 minutes before serving, stir in thawed potatoes and frozen peas. Increase heat setting to High. Cover; cook 25 to 30 minutes or until potatoes and peas are tender.

POT-ROAST HASH

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.