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Publisher Photo
"With just the two of us, we usually have leftovers of some sort, so hash is a regular menu item at our house," admits Dorothy Pritchett of Wills Point, Texas. "It's nice to have a hash that I can pop in the oven."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 cups diced cooked potatoes
  • 1-1/2 cups cubed cooked roast beef
  • 1 can (5 ounces) evaporated milk
  • 1/4 cup minced fresh parsley
  • 1/4 cup finely chopped onion
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup crushed saltines
  • 1 tablespoon butter, melted

Directions

In a large bowl, combine the first eight ingredients. Spoon into a greased 1-1/2-qt. baking dish. Combine saltines and butter; sprinkle over top. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 4 servings.
Originally published as Oven Beef Hash in Taste of Home April/May 1998, p53

Nutritional Facts

1-1/4 cups: 312 calories, 9g fat (5g saturated fat), 68mg cholesterol, 476mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

  • 3 cups diced cooked potatoes
  • 1-1/2 cups cubed cooked roast beef
  • 1 can (5 ounces) evaporated milk
  • 1/4 cup minced fresh parsley
  • 1/4 cup finely chopped onion
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup crushed saltines
  • 1 tablespoon butter, melted
  1. In a large bowl, combine the first eight ingredients. Spoon into a greased 1-1/2-qt. baking dish. Combine saltines and butter; sprinkle over top. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 4 servings.
Originally published as Oven Beef Hash in Taste of Home April/May 1998, p53

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