Recipe: Roast Beef Hash

Ted, here are three that have previously been posted on TKL...all tried-and-true. Hope they help

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Originally posted on TKL by Katie
Date: December 30th 1998

ROAST BEEF HASH

This is a recipe that has been used in my family for generations --
sounds different but really i quite good

Hash - in a meat grinder grind up leftover roast and any vegetables
that may be left -- to make it stretch add additional potatoes, carrots,
and another onion--- assuming you have leftover gravy -- after
everything has been ground add the gravy and in a frying pan fry the
mixture in a small amount of crisco. Let it brown on one side and
begin turning - kinda like making home fries at this point - try not to
add any more grease. --

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Originally Posted on TKL by T. Lee
Date: October 11th 1998

Roast Beef Hash

1 1/2 lbs of cold roast beef (about 3 cups)
1 lb cooked potatoes, diced (about 2 cups)
1 large onion, grated (use food processor!)
1/4 green pepper, chopped (can omit--my comment)
1 cup meat stock, broth, or gravy
1/3 c. tomato paste
salt and fresh ground pepper to taste

Chop the roast beef, add remaining ingredients and mix well. Turn
mixture into a greased, preheated frying pan and cook, stirring
occasionally, until the hasth is thoroughly hot. Then let cook until
brown and crusty underneath.

Fold the hash over as you would an omelet and turn out on a hot
platter.

This recipe is from The Original New York Times Cookbook, by Craig
Clairborne, 1961.
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ROAST BEEF HASH

Originally posted on TKL by Elly, Ohio
Date: February 17th 1999

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.