MOM'S ROAST BEEF HASH

Mom's Roast Beef Hash image

Provided by Kathie Carr

Categories Roasts

Time 15m

Number Of Ingredients 8

2 Tbsp butter
1/2 c chopped onion
3 c left over, cooked roast beef, shredded
1 1/2 c cubed potatoes (not cooked)
2 tsp worcestershire sauce
salt and pepper to taste
1 c milk
1/2 c left over roast beef gravy (or more milk if you have no gravy)

Steps:

1. In large skillet, cook onion and shredded beef in butter until onion is tender crisp and beef is just a bit crispy. 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.
2. Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done. The liquid should be absorbed. NOTE: If you have leftover potatoes you can use cooked potatoes. Just reduce liquid by 1/2 cup and reduce final cooking time to merely heating the dish completely before serving.