If you’re like us, you usually have larger eyes while cooking then when eating. That is, you end up making more food then you can eat at a sitting. We’ve tried our best over the years to reduce this effect, but only on a few occasions have we been successful. Many times the reason is due to the sizes of packages of food, seasoning mixes, and cuts of meats and so it’s out of our control without going to trouble to reproportioning mixes. Since we don’t like to waste food, we work hard to come up with creative ways to re-serve the same dish. So today we’re going to describe a hearty and tasty meal that we served for breakfast the other day, and it’s certainly suitable for a lunch or dinner meal too.
In the movie shorts The Little Rascals, there was a negative association with hash, and if I remember right, it was usually corned beef hash. Don’t accept the negative connotation for that hash [it was in the script, if you know what I mean] the hash we make is excellent. I’m certain that you can make an excellent tasting corned beef hash too.
But our recipe is for Roast Beef Hash, and in particular the roast we’re using is Standing Rib Roast. This recipe will taste good with most roast beef, so don’t feel limited to a Standing Rib Roast.
Recipe for Beef Hash
- One cup or more of diced roast beef
- Two cups peeled and diced potatoes
- 1/2 cup diced onion
- 1/2 cup diced green pepper
- 1 tsp Lawry’s Seasoned Salt
- In a large non-stick skillet cook the diced potatoes in about 1 tbsp canola oil. Simmer covered about 6 minutes, turning the potatoes every two minutes.
- Add to the skillet the diced onions, and green peppers, and stir. Cook uncovered about 3 minutes, turning a couple times.
- Add the diced beef, turn and stir in, and sprinkle with the Lawry’s Seasoned Salt.
- Cook 3 to 4 minutes more, stirring and turning until beef is well heated and potatoes are cooked through.