Homestyle Hash
hash from leftover beef and potatoes 
 
a blues ma standby 
 
left over beef 
salt and pepper 
oil 
cooked cold potatoes 
2-3 strips of bacon 
1 small onion 
(1 clove garlic, optional) 
 
pull left over beef apart as you would for enchiladas or chili. chop into 
even lengths, season with salt and pepper then lightly brown in a little 
oil. do a fairly small chop on the cold potatoes ( about a quarter inch) 
and salt them. fry two or three strips of bacon till crispy then drain and 
chop. finely chop one small onion and cook till soft in the bacon 
drippings (if you like garlic - press a clove or two into the onions near 
the end of cooking time) a very fine chop is fine if you don't have a 
garlic press mix all ingredients together and place in an appropriate 
sized, oiled casserole 
 
bake at 350 for 30 minutes or until heated thoroughly 
(if you prefer a moist hash, add 1/2 cup of beef broth before baking with 
cover on) when the entire dish is hot, put under the broiler for a few 
minutes to create a crusty top or serve as is. if you want hash but don't 
have the budget for a big beef roast, just buy a large chuck roast, cook 
till fall apart tender and remove the fat and gristle. 
 
 
-- 
(ID: 8584) Mirror: rec.food.recipes: Tue, Mar 2, 2004


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