Best Leftover Pot Roast Hash Recipes
LEFTOVER POT ROAST HASH
This is another way we like to use leftover beef pot roast, potatoes, carrots, and gravy. The onion and cabbage start out raw. Plan your pot roast meal to have extra veggies for this. There is a lot of dicing, so when I was still working I use to dice it up the night before then it was faster when I came home from a long day. Buy shredded cabbage. Pepper and worcestershire sauce really depends upon how your gravy tastes. Top with eggs that you have either poached or fried, I have not included directions for how to fix eggs.
Provided by WiGal
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large skillet over medium heat, stir in cabbage, thyme, and onion, cook for about 5 minutes, stirring often.
- Stir in rest of ingredients, keep burner at medium.
- Press mixture with spatula or put smaller heavy lid on top of, cook 8 minutes or until bottom browns.
- Add small amounts of beef broth IF it looks too dry.
- Start fixing your eggs-either poach or fry.
- Turn over in sections; and it won't be neat-but that is okay- cook for about 8 more minutes, or until bottom browns.
- Plate, sprinkle on parsley.
- Top each portion with 1 egg.
Nutrition Facts : Calories 523.2, Fat 19.3, SaturatedFat 6.1, Cholesterol 171.6, Sodium 651.9, Carbohydrate 28.6, Fiber 5.3, Sugar 6.6, Protein 61.3
POT ROAST LEFTOVER HASH
What to do with your left over pot roast dinner? Make a great breakfast hash out of it. Include your beef, potatoes, carrots, onions, bell peppers, mushrooms and other veggies into a skillet. Cook in Extra Extra Virgin Olive Oil until crispy, add a poached egg and whole wheat muffin and "voila!" you have a fantastic and wholesome breakfast.
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- - Remove from your refrigerator the left over pot roast dinner you had previously. This should consist of cooked beef pot roast, carrots, quartered potatoes, quartered onions, medium chopped bell pepper and juices.- Add 1.5 cups of left over dinner potatoes, onions, bell peppers, carrots and juices into a lightly oiled (1 tbsp- Extra Extra Virgin Olive Oil) 10" skillet preheated at medium heat. - Add .5 cup of frozen sweet corn to skillet.- Let simmer uncovered while you manually shred approximately 3 oz. of the remaining pot roast.- Add the shredded pot roast to the simmering ingredients in the skillet. Continue to cook uncovered on medium heat.- Quarter and chop to medium sizes 5 large mushrooms. - Add mushrooms to skillet. - Let the ingredients continue to cook on medium heat turning them with a spatula occasionaly until the meat and potatoes begin to get crispy (approximately 40 minutes). - Serve hot with a poached egg and a whole wheat muffin.Recipe makes approximately 4 1/2-cup servingsThis recipe as an old mix of mine that I've used over the years. It's very versatile. You can use broccoli, spinach, mix eggs into the batch... a number of ingredients to suit your tastes. What I've provided here is a simple base for a good, wholesome breakfast. I do not add salt. Just pepper to taste.Enjoy!DennisNumber of Servings: 4Recipe submitted by SparkPeople user FYRCOP.
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