Shredded Beef and hash brown hash

Lynn Socko

By
@lynnsocko

This is another favorite way of mine to use up leftover pot roast.

Rating:
★★★★★ 4 votes
Comments:
Serves:
4-6
Prep:
15 Min
Cook:
45 Min
Method:
Griddle

Ingredients

2 c
leftover pot roast, shredded
4 c
russet potatoes, washed, soaked and shredded
1
green pepper, seeded and chopped
1
onion, sliced
garlic pwd, salt and pepper to taste

SERVE WITH:

**buttered bread, toast, or rolls
**eggs, opt
**also good with gravy, opt.

Step-By-Step

1Scrub potatoes and cut in half. Place i a bowl of water and soak as long as possible before cooking. This will release a lot of starch. Cook in skillet or on griddle till browned.
2Chop or shred leftover roast. Slice onion and chop pepper. You can use bell, anaheim, jalapeno or poblano. Cook onion and bell pepper in a couple tablespoons of olive oil till tender, add in beef, stock and spices, stir till warmed. Mix hash browns in with beef mixture.
3Serve has over bread, toast or rolls with your favorite eggs.

About this Recipe

Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #hash