Marvelous Leftover Hash

45 mins

4 servings

5.0/5 (4 reviews)

A great recipe to use up leftover cooked meat and potatoes, or use canned corn beef and omit the salt. Add a couple teaspoons of freshly chopped parsley and Worcestershire sauce for additional flavor if you like. Good served with poached or fried eggs, chili sauce or pickled beets, and rye bread and butter. On a busy day, instead of frying, transfer the hash mixture to a casserole dish and bake it uncovered at 350 degrees Fahrenheit for about 30 minutes or until heated through. _x000D_ Once or twice a week I boil a pot of potatoes with their skins on, cool them and refrigerate. Really handy to have these cooked potatoes, peeled or not, for home fries, omelets, casseroles, and recipes calling for cooked potatoes like this one.

Ingredients

Instructions

Coarsely chop cooked meat and potatoes separately.
Place meat and potatoes in a large bowl. Combine gently.
Stir in onion, salt, pepper, and milk or evaporated milk.
Heat vegetable oil in large skillet.
Spread hash evenly in bottom of skillet.
Cook, uncovered, over low heat for 30 to 40 minutes or until underside is brown and crusty and the top is heated through. Do not stir. Occasionally lift edge of hash with spatula to check browning.
Run spatula around edge of browned hash to loosen; fold one half onto the other half.
Remove hash to a warm platter.

Prep: 15 mins

Cook: 30 mins

Total: 45 mins

One Dish Meal

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Amount Per Serving
Calories 167.7
% Daily Value*
Total Fat 7.7g	12%
Cholesterol 2.8mg	1%
Total Carbohydrate 22.5g	8%
	Dietary Fiber 2.8g	10%
	Sugars 1.7g
Protein 3.2g

Amount Per Serving

Calories 167.7

% Daily Value*

Total Fat 7.7g

12%

Cholesterol 2.8mg

Total Carbohydrate 22.5g

Dietary Fiber 2.8g

10%

Sugars 1.7g

Protein 3.2g