Hash has been a long stand by favorite in our family. I used to buy it in the can but now I’m rather fond of making my own. I find that almost any leftover meat works really well but I especially love roast beef hash. (This is an excellent use of the leftovers from my mother in law’s pot roast!) If you’re looking to sneak in some extra vegetables, don’t be afraid to add some sliced carrots, corn or even peas.
You will need:
enough leftover pot roast to make two cups when finely chopped
1 can of beef broth
dice two cups of potatoes; you can peel if you want to but I’m rather partial to leaving the skins on
1/2 cup finely chopped onions
1/2 cup finely chopped bell peppers (I like to mix red and green varieties.)
2 tablespoons of butter
*seasonings as desired
Directions:
Place roast beef and broth in a skillet and simmer covered for about 10 minutes.
Add potatoes and continue simmering until potatoes are soft. If the broth has been reduced too much, add some more water (or you can add broth as well) until the potatoes are mostly covered and continue cooking until the water is reduced again.
Add two tablespoons of butter along with onions and green peppers. Sautee mixture until the onions are clear, and the potatoes are browned slightly.
Add salt and pepper to taste. You can also get creative with your seasonings and add tobasco sauce, steak sauce or paprika. Even a little red cooking wine will give the hash and extra boost in flavor.
However, I’m especially partial to adding a Spanish seasoning called Sazon. You can find it in the Spanish food aisle of your grocery store (generally sold under the brand name Goya). Although sazon can be added at the end when you’re adding your other spices, I prefer to add it at the beginning along with the broth.
Valorie Delp shares recipes and kitchen tips in the food blog, solves breastfeeding problems, shares parenting tips, and current research in the baby blog, and insight, resources and ideas as a regular guest blogger in the homeschooling blog. To read more articles by Valorie Delp, click here.
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