- 2 tablespoons butter
- 1 cup cubed cooked roast beef
- 1 cup diced cooked potato
- 1 medium onion, diced
- 1 tablespoon minced parsley
- 1/2 cup milk
- Salt and pepper to taste
- In a small heavy skillet, melt butter over medium-high heat. In a small bowl, combine the remaining ingredients; add to the skillet. Cover and cook until crisp on the bottom. Turn and brown other side. Yield: 2 servings.
Originally published as Crisp Hash for Two in Reminisce July/August 1991, p37
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