- September 20, 2009 at 7:29 pm #276648
2 tbs canola oil
1 onion, diced
1 red pepper, diced
1/4 cup chopped celery
2 tbs minced garlic
20-oz bag refrigerated peeled, diced potatoes (such as Simply Potatoes)
salt and pepper, to taste
1/4 lb leftover roast beef, chopped
Heat oil in a large cast iron or non-stick skillet over medium heat. Add onions, red peppers, celery and garlic. Cook 3-4 minutes, until vegetables soften, being careful not to let garlic burn. Add potatoes, salt and pepper. Cover and cook 10 minutes until the potatoes brown on one side. Stir, turning the potatoes. Cook another 7-8 minutes until potatoes are cooked through. Stir in roast beef. Cook another 1-2 minutes until flavors come together.
- September 20, 2009 at 7:57 pm #425108
I always made beef hash with left over roast, potatoes and gravy. Just mix it all together with a little salt, pepper and onion and fry up in an oiled skillet. Mighty fine eating! Unfortunately now with 7 mouths to feed we never have any left overs! Beef hash sure sounds good right now!
- September 21, 2009 at 11:34 pm #425124
well, girlfriend, next time you buy a roast buy one that’s a half-pound larger. then, you can cut off a chunk and squirrel it away in the fridge to use a couple of days later;-) when Daddy had a taste for this he made SURE that there was enough leftover. he’d say, “here, have another slice of bread to sop up that gravy! no more meat until you clean your plate completely!” of course, we’d be full with all of the bread! LOL!
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