mom's roast beef hash
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.
prep time
15 Min
cook time
method
---
yield
6 serving(s)
Ingredients
- 2 tablespoons butter
- 1/2 cup chopped onion
- 3 cups left over, cooked roast beef, shredded
- 1 1/2 cups cubed potatoes (not cooked)
- 2 teaspoons worcestershire sauce
- - salt and pepper to taste
- 1 cup milk
- 1/2 cup left over roast beef gravy (or more milk if you have no gravy)
How To Make mom's roast beef hash
-
Step 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.
-
Step 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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