Foodie Friday – Roast Beef Hash
One of the things I love most about Autumn is the change in cooking. Typically, in the Spring and Summer, I cook lighter by grilling and using the fresh fruits and vegetables to make a beautiful salads. But in the Autumn and Winter, I break out the crock pot and make more hearty meals like stews and roasts.
Roasts are so easy in the crockpot, and the leftovers are tender and ready for whatever creation you want to make next. In this case, I used my leftover beef roast to make this great Roast Beef Hash.
- 2 tablespoons butter or margarine
- 1 medium onion, chopped
- 1 1/2 cups potatoes, diced (I use Yukon Gold for this recipe)
- 3 cups leftover roast beef, cubed
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup milk
- 1/2 cup leftover gravy (If you don't have leftover gravy, you can use a prepared brown gravy packet.
- In large skillet, saute onion in butter until tender crisp.
- Add remaining ingredients except milk and gravy.
- Whisk milk and gravy together until smooth.
- Add to skillet.
- Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done.
- The liquid should be absorbed.
I love a party, so if you’d like to keep up with my Linky parties, as well as what David and I are doing, please subscribe to my RSS Feed.
**This is a recipe blog hop, so please only link recipes. All other links will be removed without prejudice.