Ingredients
-
2 1/2
-
2
-
2
-
3
-
3/4
-
4
-
4
-
1
-
6
-
-
-
-
-
-
Directions
Corned or Roast Beef Hash, A very flavorful hash, and a great way to use up left over roast beef or corned beef. This recipe is based on a recipe from the Julia Child & Company cookbook printed in 1978., This is our new favorite hash recipe! I only had about 3 cups of leftover tri-tip roast. Ever since Rachel Ray taught me the joys of adding parsnip to fried potatoes, I have done so, and this was no exception. To make up for less meat, I added 1 parsnip, sliced thin, and sauted with the onions. The picture I posted looks yellow because used Yukon Gold potatoes instead of Russets. Otherwise, I followed the recipe closely. The end result was moist and flavorful. For leftover hash, I reheated it in a skillet, recrisping little bits in the process. The third night, it was a bit dry, but the addition of some gravy McCormick’s Homestyle gravy mix, it was still wonderful.
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Steps
|
1
Done
|
Melt the Butter With the Olive Oil Over Medium Heat in a Heavy, 12 Inch, Well Seasoned, Cast Iron Skillet. |
|
2
Done
|
Saute the Onions, Stirring Frequently For About 6 Minutes, or Until Tender. |
|
3
Done
|
Raise Heat to Medium High, and Brown the Onions For a Few Minutes. |
|
4
Done
|
Lower Heat, and Blend in the Flour to Make a Paste. |
|
5
Done
|
Might Have to Add a Little More Butter If It's Too Dry. |
|
6
Done
|
Stir and Cook For 2 Minutes. |
|
7
Done
|
Blend in the Beef Liquid Broth or Gravy, and Bring to a Boil. |
|
8
Done
|
Mix in the Potatoes, Beef, Herbs, Salt and Pepper, and Parsley. |
|
9
Done
|
Blend in the Cream. |
|
10
Done
|
Press the Hash Down Firmly With the Flat of a Spatula. |
