Shredded Beef and hash brown hash

Lynn Socko

By
@lynnsocko

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


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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.

Directions Step-By-Step

1
Scrub 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.
2
Chop 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.
3
Serve 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