Marvelous Leftover Hash Food

LEFTOVER ROAST BEEF HASH

Leftover Roast Beef Hash image

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

Ingredients

3 russet potatoes
2 cups 1/2-inch cubes roast beef
1 onion, finely chopped
1 green bell pepper, thinly sliced
½ cup sliced fresh mushrooms
1 tablespoon vegetable oil

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

MARVELOUS LEFTOVER HASH

Marvelous Leftover Hash image

A great recipe to use up leftover cooked meat and potatoes, or use canned corn beef and omit the salt. Add a couple teaspoons of freshly chopped parsley and Worcestershire sauce for additional flavor if you like. Good served with poached or fried eggs, chili sauce or pickled beets, and rye bread and butter. On a busy day, instead of frying, transfer the hash mixture to a casserole dish and bake it uncovered at 350 degrees Fahrenheit for about 30 minutes or until heated through. Once or twice a week I boil a pot of potatoes with their skins on, cool them and refrigerate. Really handy to have these cooked potatoes, peeled or not, for home fries, omelets, casseroles, and recipes calling for cooked potatoes like this one.

Provided by foodtvfan

Categories One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups cooked pork, chopped or 1 (340 g) can corned beef, coarsely chopped
3 cups potatoes, cooked, cooled, and coarsely chopped
1/2 cup onion, minced
salt and pepper, to taste
1/3 cup milk or 1/3 cup evaporated milk
2 tablespoons vegetable oil

Steps:

Coarsely chop cooked meat and potatoes separately.
Place meat and potatoes in a large bowl. Combine gently.
Stir in onion, salt, pepper, and milk or evaporated milk.
Heat vegetable oil in large skillet.
Spread hash evenly in bottom of skillet.
Cook, uncovered, over low heat for 30 to 40 minutes or until underside is brown and crusty and the top is heated through. Do not stir. Occasionally lift edge of hash with spatula to check browning.
Run spatula around edge of browned hash to loosen; fold one half onto the other half.
Remove hash to a warm platter.

Nutrition Facts : Calories 167.7, Fat 7.7, SaturatedFat 1.4, Cholesterol 2.8, Sodium 17.5, Carbohydrate 22.5, Fiber 2.8, Sugar 1.7, Protein 3.2

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