shredded beef and hash brown hash

Name: Shredded Beef and hash brown hash
Prep time: 15 min
Cook time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 cup(s) leftover pot roast, shredded; 4 cup(s) russet potatoes, washed, soaked and shredded; 1 - green pepper, seeded and chopped; 1 - onion, sliced; - garlic pwd, salt and pepper to taste; ## SERVE WITH:; - **buttered bread, toast, or rolls; - **eggs, opt; - **also good with gravy, opt.

(4 RATINGS)

114 Pinches 6 Photos

Lynn Socko

San Angelo, TX

Updated on Nov 1, 2011

This is another favorite way of mine to use up leftover pot roast.

Rate

prep time 15 Min

cook time 45 Min

method Griddle

yield 4-6 serving(s)

Ingredients

2 cups leftover pot roast, shredded
4 cups russet potatoes, washed, soaked and shredded
1 - green pepper, seeded and chopped
1 - onion, sliced
- garlic pwd, salt and pepper to taste
SERVE WITH:
- **buttered bread, toast, or rolls
- **eggs, opt
- **also good with gravy, opt.

How To Make shredded beef and hash brown hash

Step 1

Scrub potatoes and cut in half. Place i a bowl of water and soak as long as possible before cooking. This will release a lot of starch. Cook in skillet or on griddle till browned.

Step 2

Chop or shred leftover roast. Slice onion and chop pepper. You can use bell, anaheim, jalapeno or poblano. Cook onion and bell pepper in a couple tablespoons of olive oil till tender, add in beef, stock and spices, stir till warmed. Mix hash browns in with beef mixture.
Step 3

Serve has over bread, toast or rolls with your favorite eggs.
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