Ellens Roast Beef Hash Recipes

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.

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.

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.

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

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.

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.

ELLEN'S ROAST BEEF HASH

Steps:

• 1. In a large saucepan, combine first three ingredients and heat over low-medium heat.
• 2. In a skillet, saute onion and green pepper (if using) in 1 Tbsp. butter over low-medium heat until tender.
• 3. Add onion/pepper mixture to the saucepan and combine well. Continue cooking until heated through.
• 4. Serve with a green salad and rolls.