Beef Hash

Beef hash doesn’t have to come in a can! Imagine that! Yes, I know, there is nothing tastier than poached eggs and corned beef hash in the morning.Think how good it might be with fresh hash. Come on. Try it. I know you have some leftover beef that you need to stretch to feed your family.

Here are 2 recipes to tickle your fancy.

Beef Hash No. 1

1 cup beef broth or 1 boullion cube in 1 cup boiling water
2 cups grated raw potato
1 medium onion, grated
2½ cups diced cooked beef
1 teaspoon salt
2 tablespoons bacon fat
Use 1 cup broth made from bones left from beef roast or substitute bouillion. Combine broth, potato, onion, beef and salt, and put into hot fat in a heavy skillet. Cover and simmer 25 to 30 minutes or until potato and onion are well cooked and hash is slightly browned on under side. Add more water if hash becomes dry. Uncover skillet and place in a moderate oven. (350° F.) 15 to 20 minutes longer. Remove from oven and fold hash over omelet-fashion. Place on hot platter, using a wide spatula or turner. 5 servings.

Beef Hash No. 2

2 medium onions, sliced
2 tablespoons bacon fat
4 medium potatoes, cooked, diced
2 cups diced left-over beef roast or pot roast
Milk
Salt and pepper to taste

Sauté onions in bacon fat until soft. Add potatoes and beef, then add just enough milk to moisten and the seasonings. Mix well, cover skillet and simmer until under side of hash is well browned. Slide hash onto a hot platter and garnish with parsley. 5 servings.

Both recipes from The Modern Family Cookbook

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