Yield: 4 Servings
|2 cups||Cubed cooked roast beef (up to)|
|3 cups||Cubed boiled potatoes|
|Salt and pepper to taste|
|1 medium||Onion; chopped|
|⅓ cup||Milk; cream or gravy|
|2 tablespoons||Roast drippings or butter|
Combine roast with potatoes. Add salt and pepper. Add onion and milk; toss to blend. Heat drippings in skillet. Add hash. Cook slowly until brown and crisp on bottom, adding more fat if needed. Fold like an omelet and serve.
MRS DAVID HENDERSON (GRACE)
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .