Recipe: Roast Beef Hash for Janine

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.