mom's roast beef hash
(2 ratings)
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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(2 ratings)
yield
6 serving(s)
prep time
15 Min
Ingredients For mom's roast beef hash
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2 Tbspbutter
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1/2 cchopped onion
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3 cleft over, cooked roast beef, shredded
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1 1/2 ccubed potatoes (not cooked)
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2 tspworcestershire sauce
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salt and pepper to taste
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1 cmilk
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1/2 cleft over roast beef gravy (or more milk if you have no gravy)
How To Make mom's roast beef hash
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1In 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.
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2Reduce 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.
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