Roast Beef Vegetable Hash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A diced confetti-style hash is a great way to use leftover meat and vegetables. Ingredients:
2 pounds russet potatoes, peeled and cut into 1/4-inch dice |
1/2 pound leftover roast beef/ cut into 1/4-inch dice |
1/4 pound thick-sliced bacon, cut into 1/4-inch dice |
1 onion, chopped |
1 each red and green bell pepper, seeded and cut into 1/4-inch dice |
1/4 teaspoon nutmeg |
salt and pepper, to taste |
1 tablespoon orange zest |
4 tablespoons chopped parsley |
6 poached eggs, for serving |
Directions:
1. 1. Cook the potatoes in boiling salted water until tender, 8 minutes. Drain and place in a large bowl with the beef.
2. 2. Cook the bacon over medium heat to render the fat, 5 minutes. Add the onion and bell peppers; cook, stirring, for 5 minutes. Remove with a slotted spoon and add to the potatoes and roast beef, along with the nutmeg, salt, pepper, orange zest and 2 tablespoons of the parsley. Toss.
3. 3. Discard all but 2 tablespoons of the fat from the skillet, then spread the hash mixture evenly in the skillet and weight it down with something heavy, like a smaller skillet. Cook over medium-high heat until golden brown on the bottom, about 5 minutes. Turn the hash over with a spatula and cook until golden brown, 5 to 7 minutes. Spoon the hash onto six plates; top each with a poached egg and sprinkle with the remaining 2 tablespoons of parsley. Serve immediately.
4. Nutritional analysis per serving: 430 calories, 33 g carbohydrate, 22 g protein, 23 g fat, 255 mg cholesterol Nutritional analysis provided by PARADE
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