Hash

Yield: 4 Servings

Measure Ingredient
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)

MARVELL, AR

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, .

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