ver medium-high heat. Add roast beef hash, onions, and chili garlic sauce
Make hash.
In medium bowl, toss roast beef with potatoes, green pepper, onion
Combine potatoes, roast beef, onion, bell pepper, thyme and ground pepper in bowl; toss to blend well.
Heat oil in heavy medium skillet over medium heat.
Add potato mixture; press to flatten with spatula. Cover and cook until bottom begins to crisp, about 5 minutes.
Using metal spatula, turn over browned bottom in sections. Cook uncovered until hash is thoroughly flecked with brown bits and onion and bell pepper are tender, turning over browned bottom in sections 2 more times, about 10 minutes longer. Divide between plates and serve.
Slice potatoes into thin pieces; put into skillet with some oil.
Fry until crisp around edges.
Add the roast beef and mushrooms soup; cook until hot.
Add seasoned salt to taste.
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.
Cook potatoes in boiling salted water for 20 mins. Drain then transfer to a bowl and let cool. Slice.
In a saucepan, bring apple juice and sugar to a boil. Add apples and simmer for 10 mins, until softened. Add marjoram and vinegar. Remove from heat and let cool.
Heat oil and butter in a large frying pan. Saute potatoes for 10 mins. Add beef, garlic and shallots. Cook for 2-3 mins then season and add a pinch of cumin. Sprinkle with parsley and serve with applesauce on the side.
ust lightly browned. Add your beef au jus to your roux
ORMEL(R) MARY KITCHEN(R) Roast Beef Hash and chipotle pepper. Cook until
Cook instant potato mash according to packet directions.
Add potato to corned beef a little at a time until you get to the consistency you prefer. (I use the whole amount.).
Add butter and stir through.
Microwave to heat through.
I like it just like this, but as with most corned beef hash recipes you could pan fry if you like.
owl, with fork, gradually stir beef broth into flour until smooth
Cut up leftover beef and make hash browns out of regular potatoes.
Chop onion; cook until potatoes are cooked.
Can be cooked in a frypan or boiled in a saucepan.
dd the piles of corned beef and start browning them, giving
Layer potatoes and onion in bottom of baking dish.
Dot with butter or oleo.
Add salt and pepper.
Cover with corned beef hash.
Follow with creamed corn.
Top with bread crumbs.
Cover and bake at 350\u00b0 for 10 minutes.
Uncover and bake 25 minutes more.
o taste.
Spread corned beef hash on top of the mustard
Cook in covered skillet until tender.
Add 3 ounces roast beef hash.
Brown slightly.
If using 15 ounce can of hash, divide into three 5-ounce sections.
Freeze the two unused sections for later.
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.
Lightly spray cookie sheet.
Put muffins on sheet.
Mix together hash, ketchup, onion, parsley flakes, and oregano. Divide mixture on muffins.
On each muffin, add two tablespoons cheese.
Broil for 8 to 10 minutes or until cheese is bubbly and meat mixture is hot.
Makes either 4 servings or cut each muffin into fourths and serve as a \"nosh\".
Put the roast beef,onion, red pepper, pepperoncini, mushrooms,water and bouillon cubes in a medium size pot and boil it unitll the bouillon cubes have desolved and the vegetables are tender but still crisp.
Evenly divide the roast beef and the vegetables between the 6 samdwiches, top with mozzarella cheese.
Use the remaining broth to dunk your sandwich into.
Yummy!
iking. Set aside.
Fry roast beef just until heated through.
Saute the onions until they're transparent.
Add the shredded beef and cook until the pieces start to turn crispy.
Add the potatoes and stir constantly.
Otherwise, they'll become gummy.
Continue to saute all ingredients until they are browned and crunchy.
Add salt and pepper to taste.