roast beef hash (ny times)

Categories: Breakfast
Yield: 8 Servings

Measure	Ingredient
1½ pounds	Cold roast beef (about 3 cups chopped)
1 pounds	Cooked diced potatoes (about 2 cups)
1 large	Onion, grated
¼	Green pepper, chopped
1 cup	Beef stock or gravy
⅓ cup	Tomato paste
	Salt to taste
	Fresh ground pepper to taste

From "The New York Times Cook Book." Chop or grind the roast beef, add the remaining ingredients and mix well.

Turn the mixture into a greased, preheated frying pan and cook, stirring occasionally, until the hash is thoroughly hot. Let cook until brown and crusted underneath.

Fold the hash over as you would an omelet and turn out on a hot platter.