- 1 medium onion, chopped
- 2 tablespoons canola oil
- 3 cups frozen shredded hash brown potatoes
- 3 cups finely chopped cooked roast beef
- 1/2 cup beef gravy
- 2 tablespoons ketchup
- 1 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/8 teaspoon pepper
- In a large skillet, saute onion in oil until tender. Stir in remaining ingredients. Cook over medium heat without stirring until browned, about 10 minutes. Turn; brown remaining side. Yield: 4 servings.
Originally published as Hash in a Flash in Taste of Home April/May 1998, p53
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