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Beef Hash

  • Beef
  • Cooked potatoes, chopped
  • Salt
  • Pepper
  • Cream, gravy or broth
  • 1 Tbsp butter or beef drippings
The best meat for a hash is from a stew or the sides of a la mode beef. The corned beef is excellent and any scraps of cold meat can be used so long as it is first simmered until the tough bits are tender. Mince evenly but not too fine, allowing 1/4 fat to lean. Add an equal bulk of chopped, cooked potatoes. Mix completely together. Season with pepper and salt. Moisten with cream, gravy or rich broth. Put butter or beef drippings in a frying pan. When smoking hot, add the hash evenly across the top. Cover over a moderate heat for 20 minutes without stirring so that a brown crust forms on a hot platter. This may also be baked in the oven.
Submitted by Tess M Jul 26, 2009 15 min 30 min 45 min

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