Hi Darlene;
This is the way my Mom made it back during world war II.
ROAST BEEF HASH
Grind up leftover pot roast and vegetables(potatoes, carrots and onions)There
were no exact amounts, because the size of roast varied as did the amount of
leftovers.
Mom used one of those old fashioned grinders that hooked onto the counter or a
chair seat, wherever it would fit.
Add enough leftover gravy so that the mixture just holds together. Heat a heavy
skillet and bacon drippings. Put the hash mixture in the skillet and press
down firmly and smoothe it even. Brown the hash well (shake the pan back and
forth a few times so it doesn't stick.
When the bottom is well browned, use a plate that will just fit over the hash,
invert the plate on the hash, hold down plate with one hand while picking up
the skillet with the other, dumping the hash onto the plate. Now with the
skillet on the stove, slide the hash back into the skillet, so the browned side
is up.
Brown the second side well, when done dump the hash back onto the plate as
before, cut into wedges and serve.
I don't ever remember my Mom baking this dish, but I don't see any reason why
you couldn't.
My mouth is watering sitting here typing this, I can close my eyes and see Mom
in our old fashioned kitchen making this hash. It was soooooo good.
If you try it let us know how you liked it.
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