Hashandleftovergravy Recipes

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MARVELOUS LEFTOVER HASH



Marvelous Leftover Hash image

A great recipe to use up leftover cooked meat and potatoes, or use canned corn beef and omit the salt. Add a couple teaspoons of freshly chopped parsley and Worcestershire sauce for additional flavor if you like. Good served with poached or fried eggs, chili sauce or pickled beets, and rye bread and butter. On a busy day, instead of frying, transfer the hash mixture to a casserole dish and bake it uncovered at 350 degrees Fahrenheit for about 30 minutes or until heated through. Once or twice a week I boil a pot of potatoes with their skins on, cool them and refrigerate. Really handy to have these cooked potatoes, peeled or not, for home fries, omelets, casseroles, and recipes calling for cooked potatoes like this one.

Provided by foodtvfan

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups cooked pork, chopped or 1 (340 g) can corned beef, coarsely chopped
3 cups potatoes, cooked, cooled, and coarsely chopped
1/2 cup onion, minced
salt and pepper, to taste
1/3 cup milk or 1/3 cup evaporated milk
2 tablespoons vegetable oil

Steps:

  • Coarsely chop cooked meat and potatoes separately.
  • Place meat and potatoes in a large bowl. Combine gently.
  • Stir in onion, salt, pepper, and milk or evaporated milk.
  • Heat vegetable oil in large skillet.
  • Spread hash evenly in bottom of skillet.
  • Cook, uncovered, over low heat for 30 to 40 minutes or until underside is brown and crusty and the top is heated through. Do not stir. Occasionally lift edge of hash with spatula to check browning.
  • Run spatula around edge of browned hash to loosen; fold one half onto the other half.
  • Remove hash to a warm platter.

Nutrition Facts : Calories 167.7, Fat 7.7, SaturatedFat 1.4, Cholesterol 2.8, Sodium 17.5, Carbohydrate 22.5, Fiber 2.8, Sugar 1.7, Protein 3.2

HASH AND LEFTOVER GRAVY



Hash and Leftover Gravy image

This recipe uses leftover roast turkey, beef, etc. and gravy. This was standard supper fare when I was small. Serve with a mug of tea, a slab of homemade bread and a side of bread & butter pickles.

Provided by Aroostook

Categories     One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

2 large potatoes (diced 1/2" cubes)
2 carrots (diced 1/2 " cubes) (optional)
2 medium onions, diced fine
1 tablespoon margarine or 1 tablespoon butter
2 cups leftover gravy
2 cups moose or 2 cups venison

Steps:

  • Melt butter in a cast iron or other oven-proof skillet.
  • Brown potatoes and carrots on medium/high heat for 5 minutes.
  • Add onions and brown for 3 minutes more.
  • Place in a 350F oven for 20 minutes.
  • Stir in meat and gravy and heat through.

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9 BEST LEFTOVER GRAVY RECIPES - HOW TO USE UP LEFTOVER GRAVY

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  • Buttermilk Biscuits With Sausage Gravy. While the gravies of the South are typically milk- or cream-based, there’s no rule that you can’t douse biscuits in a brown gravy and call it breakfast.
  • Turkey Pot Pie for Another Day. The easiest yet tastiest way to eat through leftovers may just be stuffing them all into a comforting pot pie. Add some milk or cream to leftover gravy and use it as the base for the filling.
  • Sweet Potato Shepherd’s Pie. Alternatively, if you don’t have extra pie crust or puff pastry on hand, use up leftover mashed potatoes or sweet potatoes and make shepherd’s pie.
  • Slow Cooker Beef Stroganoff With Mushrooms. Leftover gravy also makes for a perfect sauce for pasta, steak, or even meatballs. For a riff on classic beef Stroganoff, add sautéed mushrooms and maybe a tablespoon of Dijon mustard for a little zippy tang, then mix in some sirloin or ground beef and serve over egg noodles.
  • Old-School Swedish Meatballs. Or take a tip from another retro recipe and make Swedish meatballs by adding a few tablespoons of sour cream to your leftover gravy.


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