Hash From Leftover Beef and Potatoes
A Blues Ma standby
left over beef salt and pepper oil cooked cold potatoes 2-3 strips of bacon 1 small onion (1 clove
garlic, optional)
Pull left over beef apart as you would for enchiladas or chili. Chop into even lengths, season
with salt and pepper then lightly brown in a little oil. Do a fairly small chop on the cold
potatoes ( about a quarter inch) and salt them. Fry two or three strips of bacon till crispy then
drain and chop. Finely chop one small onion and cook till soft in the bacon drippings (if you like
garlic - press a clove or two into the onions near the end of cooking time) A very fine chop is
fine if you don't have a garlic press Mix all ingredients together and place in an appropriate
sized, oiled casserole
Bake at 350 for 30 minutes or until heated thoroughly (if you prefer a moist hash, add 1/2 cup of
beef broth before baking with cover on) When the entire dish is hot, put under the broiler for a
few minutes to create a crusty top or serve as is. If you want hash but don't have the budget for
a big beef roast, just buy a large chuck roast, cook till fall apart tender and remove the fat
and gristle.
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