My Dads Roast Beef Hash Updated Recipes

CORNED OR ROAST BEEF HASH

Steps:

• Melt the butter with the olive oil over medium heat in a heavy, 12 inch, well seasoned, cast iron skillet.
• Saute the onions, stirring frequently for about 6 minutes, or until tender.
• Raise heat to medium high, and brown the onions for a few minutes.
• Lower heat, and blend in the flour to make a paste.
• (Might have to add a little more butter if it's too dry).
• Stir and cook for 2 minutes.
• Blend in the beef liquid (broth or gravy), and bring to a boil.
• Mix in the potatoes, beef, herbs, salt and pepper, and parsley.
• Blend in the cream.
• Press the hash down firmly with the flat of a spatula.
• Set a cover over the pan (find a lid that fits, or a round pizza pan with a heavy object on top, or just cover with aluminum foil).
• Cook slowly for 15 minutes, or until it has crusted on the bottom.
• Stir it to mix some of the crust into the hash.
• If it's dry add more beef liquid or cream, and repeat this step two more times for another 15 minutes each time.
• Be careful not too cook with too high heat, or overcook, or it will dry out, or burn.
• The last time, turn the heat up a bit during the last 5- 10 minutes to get a nice brown crust.
• Do not stir this last crust into the hash.
• Cut the hash into wedges, and flip upside down on the plate to serve with the crust side up.
• Nice served with poached egg and a dollop of fresh tomato sauce, ketchup or chili sauce on top.

SHREDDED ROAST BEEF HASH

Steps:

• Sauté the onions until they're transparent.
• Add the shredded beef and cook until the pieces start to turn crispy.
• Add the potatoes and stir constantly.
• Otherwise, they'll become gummy.
• Continue to sauté all ingredients until they are browned and crunchy.
• Add salt and pepper to taste.

5-INGREDIENT ROAST BEEF HASH

Steps:

• Preheat oven to 350 degrees.
• Toss all ingredients together in a medium sized bowl except beef broth until well combine.
• Press into a 9x13 pan and pour beef broth over all.
• Cover with plastic wrap & foil then bake for about 40 minutes or until potatoes are tender.
• Increase heat to 450 degrees, remove foil & plastic then bake for 10 to 15 minutes more or until the top is crispy.

LEFTOVER ROAST BEEF HASH

Steps:

• Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
• Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
• Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
• Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.

ROAST BEEF HASH

Steps:

• 1. Use left over cooked roast, cut into bite size pieces. Prepare onion chopping and potatoes by slicing.
• 2. In large skillet: Put meat, onions and potatoes in skillet. Brown potatoes and beef, and make onions translucent.
• 3. Add remaining ingredients to skillet along with the amount of water on gravy mix packets.
• 4. Cook until the liquid cooks down and is mostly absorbed.
• 5. Serve alone or with eggs and toast. Or as pictured with eggs and blueberry pie, Bob's favorite!
• 6. *** This time I used left overs from Rose Mary Mogan's recipe: https://www.justapinch.com/recipes/main-course/roasts/dans-grilled-smoked-sirloin-tip-roast.html?utm_source=160918&utm_medium=email&utm_campaign=transaction-recipecomment#page1:comment2178270

OVEN BEEF HASH

Steps:

• In a large bowl, combine the first eight ingredients. Spoon into a greased 1-1/2-qt. baking dish. Combine saltines and butter; sprinkle over top. Bake, uncovered, at 350° for 30 minutes or until heated through.

ROAST BEEF HASH

Steps:

• In large skillet, cook onion in butter until tender crisp.
• 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.