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Beef Hash

  • 1 cup beef hash, chopped
  • 2 cups potatoes, chopped
  • 2 Tbsp butter
  • 1/2 cup stock
  • Pepper
  • Salt
Use for beef hash the tough part of the roast thoroughly free of fat and gristle. Mix the beef hash with the chopped potatoes. Season with pepper and salt.

In an iron spider, place the butter and stock, or a spoon of gravy added to enough hot water to half fill a cup. Let it boil up, then add the meat and potatoes. Stir occasionally with a fork. Let the water evaporate from the hash, leaving it dry but not pasty.
Submitted by Tess M May 29, 2010 15 min 30 min 45 min

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