perc-o-prince
Well-known member
Gary - Bill (B- don't remember the t. soup recipe. I'll have a look)
Here it is, as best as I can approximate without actually doing it, keeping in mind I'm an "as I'm doing it" cook.
2 cups leftover roast beef, finely chopped
1 1/2 cup leftover potatoes, finely chopped
1/2 cup leftover carrots, finely chopped
1/2 cup or so gravy from the roast
1 tbsp Worcestershire sauce
Seasonings to taste: salt, pepper (a must), granulated garlic, rosemary, whatever else you may like.
If you cooked onions w/ the roast, finely chop one of those as well.
Mix it all up, and don't hesitate to mush it together. Look at it and decide if it needs more brown (beef) or white (potatoes). The mixture should be moist, but not wet. Add more gravy or broth if needed.
Heat a pan with a little oil or bacon fat in it until it's shimmering. Plop the hash in and press it down to an even layer. Let it brown a bit, then flip it. Let it brown again and it's ready.
For corned beef hash, it's pretty much the same proportions of meat/potatoes/carrots, but leave out the Worcestershire and (if you use it) rosemary.
I promise that I'll pay closer attention when I make it next time so I can be more accurate with the proportions. However, the main thing to do is look at it. For example, if it looks too dark, it probably needs more potato.
Yummo to all,
Chuck
Here it is, as best as I can approximate without actually doing it, keeping in mind I'm an "as I'm doing it" cook.
2 cups leftover roast beef, finely chopped
1 1/2 cup leftover potatoes, finely chopped
1/2 cup leftover carrots, finely chopped
1/2 cup or so gravy from the roast
1 tbsp Worcestershire sauce
Seasonings to taste: salt, pepper (a must), granulated garlic, rosemary, whatever else you may like.
If you cooked onions w/ the roast, finely chop one of those as well.
Mix it all up, and don't hesitate to mush it together. Look at it and decide if it needs more brown (beef) or white (potatoes). The mixture should be moist, but not wet. Add more gravy or broth if needed.
Heat a pan with a little oil or bacon fat in it until it's shimmering. Plop the hash in and press it down to an even layer. Let it brown a bit, then flip it. Let it brown again and it's ready.
For corned beef hash, it's pretty much the same proportions of meat/potatoes/carrots, but leave out the Worcestershire and (if you use it) rosemary.
I promise that I'll pay closer attention when I make it next time so I can be more accurate with the proportions. However, the main thing to do is look at it. For example, if it looks too dark, it probably needs more potato.
Yummo to all,
Chuck
