recipelink.com (12:26:42) :

The Reagans' Sunday Night Roast Beef Hash

From the recipe files of Carole Walberg
Serving Size : 6

1 cup onion -- finely diced
3 garlic cloves -- finely minced
2 tablespoons butter
1 cup celery -- finely diced
1/2 cup green bell pepper -- finely
diced
4 cups cooked roast beef -- finely
diced
1 large cooked potatoes -- peeled and
diced
1 cup stewed tomatoes
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh parsley -- chopped
1/4 teaspoon dried thyme

Melt butter in a large nonstick saute pan. Add onions
and saute for 3 minutes. Add garlic and saute for 2
minutes more. Add dice celery, green pepper and roast
beef. Saute for 5 minutes, stirring constantly. Stir in
dice potato and tomatoes. Season with pepper, thyme
and parsley. Simmer over medium heat for 10 minutes,
until hash is golden brown and holds together. Remove
from heat. Set a large nonstick saute pan over medium
high heat. Scoop generous spoonfuls of hash into the
pan. Cook patties for 5 minutes or until nicely browned.
Flip to brown other side for 5 minutes more. The
patties should be heated through and crisp, but not
dry. Serve at once, topping each patty with a fresh
poached or fried egg, if desired. Serve 6.

Former President and Mrs. Reagan often liked to have
a light Sunday night dinner when the returned to the
White House after a weekend at Camp David. This
homey dish is still one of their favorites.