Tuesday, October 18, 2011

Roast Beef Hash (for left over roast)

1/2 to 1 Pound Cooked Roast Beef
6 to 7 Medium Potatoes
1 Medium Yellow Onion
4 to 5 Tbsp. Vegetable Oil
2 Tsp. Fresh Parsley (or 1 Tsp. Dry Parsley)
1/4 Tsp. Lawry's Seasoned Pepper (Optional)
Salt & Pepper to taste
To Prepare
Finely dice onion and parsley.
Wash and slice potatoes (you can peel them if you like, but we leave the peeling on).  
Cut roast into bite-sized pieces.

Add 4 to 5 Tablespoons of vegetable oil to frying pan, and heat on medium-high heat for a few minutes.
Add the potatoes, onions, roast, and seasonings to the pan, and stir. 
Lawry's Seasoned Pepper to add extra flavor.  I'm not a huge pepper fan, but I do love the flavor this adds to the meat.
Cover and cook for 15 to 25 minutes (depending on the size of your potato slices),

Stirring every 5 minutes, until potatoes are golden brown and crispy.  Serves 4 to 6.

1 comment:

  1. This looks really yummy. I love hash, but don't get to eat it often. I'll definitely remember this the next time we have pot roast leftovers! :)