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Name: Roast Beef Hash
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 lb Roast beef cut into; Salt; 3/4 lb Potatoes boiled until; 1 Green bell pepper seeded; 1/4 c Heavy cream; 1 1/2 tb Vegetable oil; 2 md Onions finely chopped; 2 tb Fresh parsley chopped; 3 tb Unsalted butter

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INGREDIENTS

1 lb Roast beef ; cut into
Salt
3/4 lb Potatoes ; boiled until
1 Green bell pepper ; seeded
1/4 c Heavy cream
1 1/2 tb Vegetable oil
2 md Onions ; finely chopped
2 tb Fresh parsley ; chopped
3 tb Unsalted butter

Servings

INSTRUCTIONS

In mixing bowl, stir together the roast beef, potatoes, onions, pepper, heavy cream, parsley, salt and pepper until thoroughly blended. Heat 2 tablespoons of the butter and 1 tablespoon of the oil in 10- inch heavy skillet over moderately high heat. Add hash mixture, and use spatula or back of a wooden spoon to pack it down firmly in skillet, on top and all around its sides to make a neat, solid cake. Reduce heat to low and cook the hash, shaking skillet occasionally to keep hash from sticking, until its underside is crusty and well browned, 8 to 10 minutes. Unmold hash cake onto large dinner plate by inverting plate over the skillet, holding it there firmly, and turning skillet and plate over together. Raise heat and add the remaining butter and oil to skillet. Slide flipped hash cake back into pan, reduce heat and cook it for 8 to 10 minutes more. Makes 4 servings. "Breakfast & Brunch Book". From the Hayward Daily Review, 11/9/88. Posted by Stephen Ceideberg; November 1 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

NOTES

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Roast Beef Hash

1 lb Roast beef cut into
 Salt
3/4 lb Potatoes boiled until
1 Green bell pepper seeded
1/4 c Heavy cream
1 1/2 tb Vegetable oil
2 md Onions finely chopped
2 tb Fresh parsley chopped
3 tb Unsalted butter

In mixing bowl, stir together the roast beef, potatoes, onions,  pepper, heavy cream, parsley, salt and pepper until thoroughly  blended. Heat 2 tablespoons of the butter and 1 tablespoon of the oil  in 10- inch heavy skillet over moderately high heat.  Add hash  mixture, and use spatula or back of a wooden spoon to pack it down  firmly in skillet, on top and all around its sides to make a neat,  solid cake.    Reduce heat to low and cook the hash, shaking skillet occasionally to  keep hash from sticking, until its underside is crusty and well  browned, 8 to 10 minutes.    Unmold hash cake onto large dinner plate by inverting plate over the  skillet, holding it there firmly, and turning skillet and plate over  together.  Raise heat and add the remaining butter and oil to skillet.    Slide flipped hash cake back into pan, reduce heat and cook it for 8  to 10 minutes more.    Makes 4 servings.    "Breakfast & Brunch Book".  From the Hayward Daily Review, 11/9/88.    Posted by Stephen Ceideberg; November 1 1992.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition

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Serving Size: 1 Serving (357g)
Recipe Makes: 4

Calories: 763
Calories from Fat: 575 (75%)

Amt Per Serving		% DV

	Total Fat 63.8g	85 %
	Saturated Fat 37g	185 %
	Monounsaturated Fat 18.8g
	Polyunsanturated Fat 3.3g
Cholesterol 208.1mg		64 %
Sodium 102mg		4 %
Potassium 890.5mg		23 %
Total Carbohydrate 21.6g		6 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 18.2g
Protein 27.9g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 763

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