Roast beef hash (ny times)

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 \N Green pepper, chopped
1 cup Beef stock or gravy
⅓ cup Tomato paste
\N \N Salt to taste
\N \N 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.

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