Mom's Skillet Roast Beef Hash
2
Servings
Servings
15m PT15M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
45m
Ready In
Ready In
Recipe: #4661
February 18, 2012
"My mom always made hash like this for me. Stretch about a cup of leftover roast beef into a new and tasty meal. I used my little Handy Chopper and ground each ingredient separately, my mom always used a old-fashioned meat grinder that clamped on the edge of the counter and ground everything together."
Original recipe yields 2 servings
Ingredients
Nutritional
- Serving Size: 1 (305 g)
- Calories 229.1
- Total Fat - 10.3 g
- Saturated Fat - 2.5 g
- Cholesterol - 208.3 mg
- Sodium - 155.6 mg
- Total Carbohydrate - 24.6 g
- Dietary Fiber - 6.4 g
- Sugars - 6.3 g
- Protein - 11.4 g
- Calcium - 109.3 mg
- Iron - 2.3 mg
- Vitamin C - 56.6 mg
- Thiamin - 0.2 mg
Step 1
Grind or finely chop the beef, raw potatoes, onion, and carrot. Mix well and add to skillet. Stir occasionally during cooking to ensure that the hash browns evenly.
Step 2
Push hash to edge of skillet and add a small amount of butter to the middle. Fry eggs as desired. Or fry the eggs in a separate small skillet - but I appreciate not having to wash any more dishes than necessary :)
Step 3
Plate the hash and top with the fried eggs. Serve with ketchup.
Tips & Variations
No special items needed.
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