Best Ellens Roast Beef Hash Recipes

LEFTOVER ROAST BEEF HASH

Steps:

• Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
• Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
• Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
• Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.

ROAST BEEF HASH

Steps:

• Preheat the oven to 300 degrees F. Season meat with salt and pepper and sear on all sides in a hot saute pan. Place meat in a large roasting pan and cover with thyme, garlic, onions, carrots, chicken stock, and potatoes. Braise in the oven for 2 hours or until meat is tender. Strain liquid and place in an ice bath. Cool meat in liquid. Chop roasted onions and potatoes into a small dice. Shred beef and mix with potatoes, onions, chives, and parsley. Raise the oven to 350 degrees F. Heat a 10-inch cast iron skillet and add 1 tablespoon of butter. Place 2 cups of roast beef mix in skillet and place in the oven for approximately 15 minutes or until meat is slightly crisp on outside. Serve with poached eggs and hollandaise sauce, if desired.

5-INGREDIENT ROAST BEEF HASH

Steps:

• Preheat oven to 350 degrees.
• Toss all ingredients together in a medium sized bowl except beef broth until well combine.
• Press into a 9x13 pan and pour beef broth over all.
• Cover with plastic wrap & foil then bake for about 40 minutes or until potatoes are tender.
• Increase heat to 450 degrees, remove foil & plastic then bake for 10 to 15 minutes more or until the top is crispy.

ROAST BEEF HASH

Steps:

• In large skillet, cook onion in butter until tender crisp.
• Add remaining ingredients except milk and gravy.
• Whisk milk and gravy together until smooth.
• Add to skillet.
• (If there is no leftover gravy, just increase milk to 1 1/2 cups.) Stir all together and bring to a boil.
• Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done.
• The liquid should be absorbed.

OVEN BEEF HASH

Steps:

• In a large bowl, combine the first eight ingredients. Spoon into a greased 1-1/2-qt. baking dish. Combine saltines and butter; sprinkle over top. Bake, uncovered, at 350° for 30 minutes or until heated through.

PUFFED HASH OMELET

Steps:

• 1. In a bowl, beat together eggs, water, salt, and pepper. Melt butter in a large skillet or omelet pan; pour in egg mixture.
• 2. Cook over low heat, pushing edges in toward center as mixture sets. Tilt and turn pan as necessary to allow uncooked portion to flow to the edge. When surface is set but still moist, slide omelet onto oven-proof plate or baking sheet.
• 3. In a bowl, combine hash, bell pepper, and chili powder; spoon evenly over top of omelet.
• 4. Bake in a preheated 400-degree oven for 10 minutes. Sprinkle with cheese. Bake 5 minutes longer. Fold omelet in half.

ELLEN'S ROAST BEEF MANHATTAN

Steps:

• 1. In a large skillet, saute the onion slices in about 1 Tbs. of the butter over low heat until tender, about 10-15 minutes.
• 2. Stir the beef into the onions and cover, letting them simmer.
• 3. After a few minutes, add the jar of gravy and mix thoroughly.
• 4. Meanwhile, boil the potatoes, covered, in a small amount of salted water for 10-15 minutes. Drain and mash.
• 5. Stir the remaining butter and the milk into the potatoes, making sure they are well blended and no lumps remain.
• 6. Spoon the beef/onion/gravy mixture over one slice of white bread and cover with a second slice. Add a spoonful of mashed potatoes on top and cover with more gravy if desired.