Mom's Roast Beef Hash

Kathie Carr

By
@kathiecc

This was often served on Monday for supper after we had roast beef for Sunday dinner. Mom would extend it with more potatoes if there was not a lot of beef left.


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Comments:

Serves:

6

Prep:

15 Min

Ingredients

2 Tbsp
butter
1/2 c
chopped onion
3 c
left over, cooked roast beef, shredded
1 1/2 c
cubed potatoes (not cooked)
2 tsp
worcestershire sauce
salt and pepper to taste
1 c
milk
1/2 c
left over roast beef gravy (or more milk if you have no gravy)

Directions Step-By-Step

1
In large skillet, cook onion and shredded beef in butter until onion is tender crisp and beef is just a bit crispy. 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.
2
Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done. The liquid should be absorbed.

NOTE: If you have leftover potatoes you can use cooked potatoes. Just reduce liquid by 1/2 cup and reduce final cooking time to merely heating the dish completely before serving.

About this Recipe

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy