mom's roast beef hash
★★★★★
2
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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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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