ROAST BEEF HASH RECIPES RECIPES

Name: Shredded Roast Beef Hash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 2 cups leftover roast beef, slices and small bits, shredded; 2 cups leftover boiled potatoes, diced; 2 medium onions, peeled and diced; 2 tablespoons olive oil; 1 -2 tablespoon Worcestershire sauce (optional); salt and pepper

SHREDDED ROAST BEEF HASH RECIPE - FOOD.COM

Shredded Roast Beef Hash Recipe - Food.com image

A good and easy way to use leftover roast, always a hit for a light lunch or dinner. Serve with green salad and hot rolls. Note: Other meats can be substituted, but it's the flavor of a beef roast that makes this recipe so good. My mother loves this dish with grated carrot, sometimes. I don't care for it, but you might like to try it.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups leftover roast beef, slices and small bits, shredded
2 cups leftover boiled potatoes, diced
2 medium onions, peeled and diced
2 tablespoons olive oil
1 -2 tablespoon Worcestershire sauce (optional)
salt and pepper

Steps:

Sauté the onions until they're transparent.
Add the shredded beef and cook until the pieces start to turn crispy.
Add the potatoes and stir constantly.
Otherwise, they'll become gummy.
Continue to sauté all ingredients until they are browned and crunchy.
Add salt and pepper to taste.

Nutrition Facts : Calories 99.9, FatContent 4.6, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 3.8, CarbohydrateContent 14.1, FiberContent 1.4, SugarContent 2, ProteinContent 1.2

CHORIZO & POTATO HASH RECIPE | JAMIE MAGAZINE RECIPES

Chorizo & potato hash recipe | Jamie magazine recipes image

Total Time 20 minutes

Yield 2

Number Of Ingredients 7

Ingredients

1 large onion
1 clove of garlic
120 g quality chorizo
2-3 cooked potatoes
1/2 bunch of fresh flat-leaf parsley
olive oil
2 large free-range eggs

Steps:

1. Preheat the oven to 180ºC/gas 4.
2. Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley.
3. Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
4. Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
5. Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
6. Sprinkle with sea salt, black pepper and the parsley, to serve.

Nutrition Facts : Calories 491 calories, FatContent 25.2 g fat, SaturatedFatContent 8.7 g saturated fat, ProteinContent 26.4 g protein, CarbohydrateContent 42.2 g carbohydrate, SugarContent 8.1 g sugar, SodiumContent 2.6 g salt, FiberContent 5.7 g fibre

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CHORIZO & POTATO HASH RECIPE | JAMIE MAGAZINE RECIPES

From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 491 calories per serving

1. Preheat the oven to 180ºC/gas 4.
2. Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley.
3. Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
4. Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
5. Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
6. Sprinkle with sea salt, black pepper and the parsley, to serve.

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