Roast Beef Hash
Rec.food.recipes/Melba's Jammin 1999

Leftover roast beast
Leftover carrots from pot roast
Leftover spuds from pot roast
Fresh onion
Maybe some fresh parsley, chopped
Salt and pepper
Leftover gravy from pot roast

Chunk the beef, carrots, potatoes, and onion in food processor bowl. Pulse process until its all kind of coarsely chopped. Gently stir in the chopped parsley.

Have a hot skillet (I like a non-stick here) ready with a tablespoon or two of hot fat in it, and spread the hash into the hot skillet. Sprinkle on some Salt and pepper. Cook it over medium-high heat a few minutes until it's browned on the bottom. If you use a non-stick skillet, shaking the pan after a couple minutes will keep it loose on the bottom.

Now, stand at the kitchen sink and, with a deft and skillful wrist maneuver, flip the hash in the skillet (Look, Ma!! No spatula!!) So the browned and crusty side is now topside. If you don't possess that kind of dexterity

(practice, practice, practice!), turn the hash with a spatula. Return the pan to the heat and brown some more. Slide it onto a serving plate for division or, if it's just us, put his half on his/her plate and your half on your own plate. Have hot gravy ready to embellish this hearty dish.

Some people would involve an egg on top of the hash. I don't do that.