Mom's Roast Beef Hash

1
Kathie Carr

By
@kathiecc

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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
6
Prep:
15 Min

Ingredients

  • 2 Tbsp
    butter
  • 1/2 c
    chopped onion
  • 3 c
    left over, cooked roast beef, shredded
  • 1 1/2 c
    cubed potatoes (not cooked)
  • 2 tsp
    worcestershire sauce
  • ·
    salt and pepper to taste
  • 1 c
    milk
  • 1/2 c
    left over roast beef gravy (or more milk if you have no gravy)

How to Make Mom's Roast Beef Hash

Step-by-Step

  1. 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.
  2. 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.

Printable Recipe Card

About Mom's Roast Beef Hash

Course/Dish: Beef Roasts
Other Tag: Quick & Easy




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