I had some cooked roast beef in the freezer and wanted to try roast beef hash like I remembered from our childhood. This recipe from “Betty Crocker Dinner for Two 1958" was perfect for using small amounts of leftover roast.
I have a meat grinder, so I ground my beef, chopping it works just as well. I did use some canned potatoes. I used the potato liquid in homemade bread later in the day.
I made a cup of gravy with some leftover beef fat from the roast, along with some home canned broth…delicious. I used some to moisten the mixture and served the rest on top of the hash. I used bacon fat leftover from baking a pound of bacon earlier in the week to fry the hash. It gets really nice and brown in our Mother's old cast-iron skillet.
I love knowing I have “Used it up!” in something we really like.
Crispy Browned Hash
1 Cup Beef Roast – cooked (about 4 ounces), ground or chopped
1 Cup Potatoes -- cooked or canned, drained, chopped
1 Medium Onion -- finely chopped
1/3 Cup Gravy -- or milk
Grind cooked beef and onion together through a meat grinder, chop in a food processor or by hand. Chop the cooked or canned, drained potatoes by hand. Finely chop the onion. Use leftover gravy or milk to moisten the mixture.
Combine all ingredients. Place a little fat in a hot heavy skillet over medium heat.
When fat is very hot, spread hash mixture evenly in skillet. The pan should be hot enough to brown the bottom of the hash quickly. Cover and cook slowly until crisp, about 10-12 minutes.
2 main dish servings