This easy beef hash includes diced potatoes and leftover cooked beef. Use leftover pot roast, an oven-roasted beef or corned beef. Or make the hash with leftover pork or lamb.
Leftover beef and other meats make fabulous sandwiches, casseroles, and pies. This hash is an excellent baked alternative, and it's a snap to prepare and cook. If you have leftover gravy or a jar of gravy in the pantry, replace some or all of the beef stock with it.
The hash is versatile as well. Use colorful bell peppers along with or instead of the green bell pepper. Or add another chopped vegetable. Zucchini or summer squash are good choices or add a finely chopped or shredded carrot or sweet potato to the hash. Gussy it up with some shredded cheese; sprinkle cheddar, Swiss, or Monterey Jack cheese over the dish the last 30 to 60 seconds under the broiler.
This beef hash is a tasty side dish to serve as a breakfast dish with poached, fried or scrambled eggs. If you are serving the hash as a lunch or dinner dish, add a tossed salad or steamed vegetables and serve the hash with freshly baked biscuits or slices of crusty bread. Green beans, peas, and steamed broccoli are good choices. The hash is great with baked beans, too.
- Preheat the oven to 375 F.
- Generously grease a shallow 2-quart or 2 1/2-quart baking dish or large, heavy oven-safe skillet.
- Peel the potatoes and cut it into 1/4-inch dice. Peel and chop the onions. Slice the bell pepper in half lengthwise; remove the seeds and stem and chop it finely. Chop the celery finely.
- Transfer the diced potatoes, chopped onion, finely chopped peppers, and chopped celery to a bowl and add the chopped beef, dry mustard, salt, garlic powder, and thyme. Add the beef broth and mix well. If you have some leftover gravy, use that and enough beef stock to measure 1 1/2 cups.
- Pack the beef and potato mixture into the prepared baking dish.
- Cover the baking dish tightly with foil and bake in the preheated 375 F oven for 45 to 55 minutes, or until the potatoes are tender.
- Uncover the baking dish and brown the hash under the broiler.
If you have some leftover potatoes, cut them into 1/4-inch or 1/2-inch dice. You should have about 3 to 3 1/2 cups of diced potatoes.
Replace the garlic powder with 2 cloves of finely minced garlic and toss it with the beef and potato mixture.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||3 g|