Mom's Roast Beef Hash
1/2 cchopped onion
3 cleft over, cooked roast beef, shredded
1 1/2 ccubed potatoes (not cooked)
2 tspworcestershire sauce
·salt and pepper to taste
1/2 cleft over roast beef gravy (or more milk if you have no gravy)
How to Make Mom's Roast Beef Hash
- 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.
- 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.