Roast beef hash
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 4 oz boiled red skinned potatoes, peeled & cut into 1/4\" diced pieces | |
| ¼ | cup | Plain low-fat yogurt |
| 1½ | teaspoon | Worcestershire sauce |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ½ | pounds | Lean cooked roast beef |
| 1 | tablespoon | + 1 t vegetable oil |
| Chopped parsley to garnish | ||
Directions
1. In a large bowl, mash 1 cup of the potatoes with a fork or potato masher. Add yogurt, Worcestershire sauce, salt and pepper; masn until smooth. Add remaining potatoes and roast beef. Stir to combine.
2. In a large nonstick skillet, heat oil. Add hash and press it into a large cake. With a wooden spoon handle, poke 4 steam holes near the center. Cook over medium heat, pressing cake several times with a spatula until well browned on the bottom, about 15 minutes.
3. To turn hash, place a large plate over the skillet and turn both plate and skillet over, so hash slides onto plate. Slide back into skillet. (If cake breaks, simply patch and press together). Cook until well-browned and slide hash onto sreving plate. Garnish with parsley.
Each serving provides: 1 Fat, 2 proteins, 1½ breads, 10 cal. Per serving: 293 calories, 20 g protein, 32 g carbos, 9 gm fat, 354 mg sodium.
Source: Weight Watchers Magazine, March 1994 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098