TRADITIONAL ROAST BEEF HASH
Traditional roast beef hash! Cooked beef, ground through a meat grinder with onions and potatoes and then fried.
Provided by Elise Bauer
Categories Dinner Quick and Easy Beef Beef Roast Hash
Time 30m
Yield 1 pan
Number Of Ingredients 6
Steps:
- Grind the beef, potatoes, and onions together: Take approximately equal proportions of beef, potatoes, and onions and put them through a meat grinder using a medium grinder attachment so that they are well mixed and ground. If you don't have a meat grinder, you can pulse a few times in a food processor, or finely chop by hand.
ROAST BEEF HASH
Provided by Food Network
Time 8h30m
Yield 24 (2-cup) servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F. Season meat with salt and pepper and sear on all sides in a hot saute pan. Place meat in a large roasting pan and cover with thyme, garlic, onions, carrots, chicken stock, and potatoes. Braise in the oven for 2 hours or until meat is tender. Strain liquid and place in an ice bath. Cool meat in liquid. Chop roasted onions and potatoes into a small dice. Shred beef and mix with potatoes, onions, chives, and parsley. Raise the oven to 350 degrees F. Heat a 10-inch cast iron skillet and add 1 tablespoon of butter. Place 2 cups of roast beef mix in skillet and place in the oven for approximately 15 minutes or until meat is slightly crisp on outside. Serve with poached eggs and hollandaise sauce, if desired.
ROAST BEEF HASH AND EGGS
Steps:
- Place the diced potatoes in a medium saucepan, add water to cover by 2 inches, plus the vinegar and 2 teaspoons salt. Bring to a boil, lower the heat, and simmer for 5 minutes. Drain and set aside.
- Meanwhile, heat a large (12-inch) saute pan over medium heat, add the bacon, and saute for 6 to 8 minutes, until lightly browned. Transfer the bacon to a plate using a slotted spoon. Put the potatoes in the saute pan and cook over medium to medium-high heat, tossing occasionally with a spatula, for 6 to 8 minutes, until the potatoes are lightly browned. If the pan is dry, add a few tablespoons olive oil. Add the bacon, onion, 2 teaspoons salt, and 1 teaspoon pepper, toss well, and cook over medium heat for 8 minutes, tossing occasionally. Add the beef, Brussels sprouts, and Sriracha, and cook for 3 to 4 minutes, tossing occasionally, until heated through and the sprouts are crisp-tender.
- Meanwhile, melt the butter in a medium (10-inch) saute pan. Carefully crack the eggs into the corners of the pan, sprinkle with salt and pepper, and cook over medium heat for 3 to 4 minutes, until the whites are almost cooked. Cover the pan and cook over low heat for one minute, until the whites are cooked but the yolks are still runny.
- Spoon a serving of hash and place a piece of toast on each of 4 dinner plates. Place an egg on top of each piece of toast. Sprinkle with chives and salt and serve hot.
ROAST BEEF HASH
Make and share this Roast Beef Hash recipe from Food.com.
Provided by Susie in Texas
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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
Our family always has leftover roast beef and this recipe is a great way to finish it up!
Provided by IVPLAY
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 37m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 23.8 g, Cholesterol 18.1 mg, Fat 3.6 g, Fiber 3.4 g, Protein 10.5 g, SaturatedFat 0.9 g, Sodium 389.8 mg, Sugar 3.2 g
POT-ROAST HASH
Beef, potatoes, onions, and peppers are panfried then topped with eggs in this savory dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 40m
Number Of Ingredients 8
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.
SHREDDED ROAST BEEF HASH
A good and easy way to use leftover roast, always a hit for a light lunch or dinner. Serve with green salad and hot rolls. Note: Other meats can be substituted, but it's the flavor of a beef roast that makes this recipe so good. My mother loves this dish with grated carrot, sometimes. I don't care for it, but you might like to try it.
Provided by Stella Mae
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
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.
ROAST BEEF HASH
Steps:
- Melt 2 TBS butter and 1 TBS canola oil in a large non-stick pan over medium heat. Add onions and cook until soft, stirring occasionally (3 to 4 minutes). Add potatoes to the onions, patting down to form a single layer. Sprinkle liberally with salt and pepper. Brown on one side then the other. Remove potatoes and onions from the pan. Increase heat to medium-high and melt remaining butter and oil until hot but not burning. Add roast beef to the pan and brown on all sides. Return potatoes and onions to the pan and let brown with the beef 1 to 2 minutes more. Pour in any leftover au jus or beef stock and cook for 1 minute. Adjust seasonings.
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.
Nutrition Facts : Calories 429 calories, Fat 24g fat (8g saturated fat), Cholesterol 281mg cholesterol, Sodium 306mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
OVEN BEEF HASH
"With just the two of us, we usually have leftovers of some sort, so hash is a regular menu item at our house," admits Dorothy Pritchett of Wills Point, Texas. "It's nice to have a hash that I can pop in the oven."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 312 calories, Fat 9g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 476mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
ROAST-BEEF HASH
Provided by Sam Sifton
Categories main course, side dish
Time 20m
Yield Serves 2
Number Of Ingredients 7
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.
ROAST BEEF HASH
Provided by Barbara Kafka
Categories breakfast, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large nonstick frying pan, melt butter over medium heat. Stir in the onion and cook, stirring occasionally, for 6 minutes.
- Preheat broiler. In frying pan, stir in the potatoes, roast beef and stock. Cook, stirring, until mixture is fairly dry. Stir in the spinach and seasonings. Cook, stirring, until everything is well mixed and hot.
- Turn out into an ovenproof dish, and brown under broiler.
Nutrition Facts : @context http, Calories 647, UnsaturatedFat 16 grams, Carbohydrate 26 grams, Fat 37 grams, Fiber 5 grams, Protein 52 grams, SaturatedFat 16 grams, Sodium 1131 milligrams, Sugar 3 grams, TransFat 0 grams
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