Plantation Beef Hash Recipes

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BEEF AND POTATO HASH



Beef and Potato Hash image

Provided by Valerie Bertinelli

Categories     side-dish

Time 8h40m

Yield 2 to 3 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
4 scallions, chopped
1 pound Yukon gold potatoes, peeled and cut into 1/4-inch dice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups shredded beef from Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli (recipe follows), chopped
3 tablespoons chopped flat-leaf parsley
4 pounds boneless beef chuck roast, quartered
2 red, orange or yellow bell peppers, seeded and sliced
1 small onion, halved and thinly sliced
2 cloves garlic, chopped
One 15-ounce can diced tomatoes with basil and oregano
One 15-ounce can diced tomatoes with basil and oregano
2 teaspoons Italian seasoning
1/2 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • Melt the butter in a large nonstick skillet over medium-high heat. Add the scallions, potatoes, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the potatoes are golden brown and just tender, about 10 minutes; reduce the heat slightly if necessary to prevent the potatoes from burning. Add the beef and cook, stirring, until hot, about 5 minutes. Season with salt and pepper, and stir in the parsley.
  • Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.

POT ROAST HASH



Pot Roast Hash image

I love to cook a "Sunday style" pot roast for weeknights. Make it into pot roast hash for any day of the week. -Gina Jackson, Ogdensburg, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 6h45m

Yield 10 servings.

Number Of Ingredients 14

1 cup warm water
1 tablespoon beef base
1/2 pound sliced fresh mushrooms
1 large onion, coarsely chopped
3 garlic cloves, minced
1 boneless beef chuck roast (3 pounds)
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 package (28 ounces) frozen O'Brien potatoes
2 tablespoons butter
10 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
Minced chives

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.

PLANTATION BEEF HASH



Plantation Beef Hash image

This is an easy beef hash, made with leftover beef, potatoes, and vegetables, along with seasonings.

Provided by Annacia

Categories     Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

3 cups cooked beef, coarsely chopped (use leftover pot roast, oven roast, corned beef, etc.)
2 large baking potatoes, peeled and diced
2 medium onions, chopped
1 green bell pepper, chopped
2 celery ribs, finely chopped
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon ground thyme
1 1/2 cups beef broth (*)

Steps:

  • *If you have a cup or so of leftover gravy, use gravy with water or broth to make 1 1/2 cups.
  • Combine all ingredients and pack into a well-greased shallow baking pan.
  • Cover with foil and bake at 375° for 45 minutes.
  • Uncover and brown under broiler.

Nutrition Facts : Calories 71.9, Fat 0.4, SaturatedFat 0.1, Sodium 625.9, Carbohydrate 15.3, Fiber 2.2, Sugar 2.7, Protein 2.5

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