Roast Beef Hash And Eggs Recipes

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.

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.

CHEESY ROAST BEEF HASH EGG BAKE

Steps:

• In large bowl, beat Bisquick mix, milk and eggs with whisk until well combined. Stir in remaining ingredients. Cover; refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish. Pour mixture in baking dish.
• Bake uncovered about 1 hour or until toothpick inserted in center of egg bake comes out clean. Cut into squares, and enjoy.

POT-ROAST HASH

Steps:

• In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Stir in potatoes, 1 teaspoon each salt and pepper. Cover, and cook for 8 minutes, stirring once.
• Add remaining 1 tablespoon oil, onion, and bell pepper. Cook, stirring frequently, until soft, about 8 minutes. Add pot roast and pan juices, if using, and cook, stirring occasionally, until heated through, about 7 minutes. Transfer to individual plates; keep warm.
• Wipe the skillet with a paper towel, and put pan over medium heat. Crack the eggs into the pan, and cook until the whites are just set, 4 to 5 minutes. Top the hash with the eggs.

POT ROAST HASH

Steps:

• In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Shred meat with two forks. In a large skillet, cook potatoes according to package directions; stir in shredded beef. Using a slotted spoon, add vegetables from slow cooker to skillet; heat through. Discard cooking juices., For eggs, in another skillet, heat 1 tablespoon butter over medium-high heat. Break five eggs, one at a time, into pan. Sprinkle with half of the salt and pepper. Reduce heat to low. Cook until desired doneness, turning after whites are set if desired. Repeat with remaining butter, eggs, salt and pepper. Serve eggs over hash; sprinkle with chives. Freeze option: Place shredded pot roast and vegetables in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan.

MAKEOVER HASH AND EGGS

Steps:

• In a large nonstick skillet, saute onion in 2 teaspoons oil until tender. Stir in potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in corned beef and pepper; heat through. , Meanwhile, in a large nonstick skillet, fry eggs in remaining oil as desired. Season with additional pepper if desired. Serve with corned beef hash.

WALT DISNEY'S ROAST BEEF HASH

Steps:

• Preheat oven to 350F degrees.
• Saute onion in melted butter until tender but not browned; combine sauteed onion with beef, stock and raw potato and put into a buttered 4-cup baking dish.
• Bake in preheated oven for 1 hour.
• Remove from oven and shape mixture into an oval patty; place in a hot buttered skillet.
• Saute until lightly browned on both sides; meanwhile, in a second skillet, fry the egg.
• Top hash with egg and serve immediately.

ROAST-BEEF HASH

Steps:

• Heat 1 tablespoon butter in a large pan over medium heat until it foams. Add the leftover vegetables and cook for 3 minutes. Add the meat and stir to combine. Cook until the hash is hot, about 4 minutes. Season with salt and pepper to taste.
• After stirring the meat into the hash, about 4 minutes in, melt the other tablespoon of butter in a separate pan over medium heat, until it foams. Crack the eggs into the pan and cook until the whites have set but the yolks are still runny.
• Place the hash on a platter, with the eggs on top. Dust lightly with paprika and serve.

ROAST BEEF VEGETABLE HASH

Steps:

• 1. Cook the potatoes in boiling salted water until tender, 8 minutes. Drain and place in a large bowl with the beef.
• 2. Cook the bacon over medium heat to render the fat, 5 minutes. Add the onion and bell peppers; cook, stirring, for 5 minutes. Remove with a slotted spoon and add to the potatoes and roast beef, along with the nutmeg, salt, pepper, orange zest and 2 tablespoons of the parsley. Toss.
• 3. Discard all but 2 tablespoons of the fat from the skillet, then spread the hash mixture evenly in the skillet and weight it down with something heavy, like a smaller skillet. Cook over medium-high heat until golden brown on the bottom, about 5 minutes. Turn the hash over with a spatula and cook until golden brown, 5 to 7 minutes. Spoon the hash onto six plates; top each with a poached egg and sprinkle with the remaining 2 tablespoons of parsley. Serve immediately.