Publisher Photo
Publisher Photo
You can prepare this filling family favorite start to finish in under 30 minutes!—Kathy Winzer, Coulee Dam, Washington
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 cup butter, cubed
  • 4 cups cubed cooked roast beef
  • 6 cups cubed peeled potatoes
  • 3/4 cup chopped onion
  • 1-1/2 cups beef broth
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large skillet, melt butter. Add the beef, potatoes, onion, broth, salt and pepper. Cover and simmer for about 25 minutes, stirring occasionally, or until the meat is no longer pink and potatoes are tender. Thicken if desired. Yield: 6-8 servings.
Originally published as Hearty Hash in Country Woman March/April 1996, p35

Nutritional Facts

1 each: 302 calories, 9g fat (5g saturated fat), 79mg cholesterol, 541mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch.

  • 1/4 cup butter, cubed
  • 4 cups cubed cooked roast beef
  • 6 cups cubed peeled potatoes
  • 3/4 cup chopped onion
  • 1-1/2 cups beef broth
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large skillet, melt butter. Add the beef, potatoes, onion, broth, salt and pepper. Cover and simmer for about 25 minutes, stirring occasionally, or until the meat is no longer pink and potatoes are tender. Thicken if desired. Yield: 6-8 servings.
Originally published as Hearty Hash in Country Woman March/April 1996, p35

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Reviews forHearty Hash

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awall46 User ID: 2184499 11030
Reviewed May. 12, 2014

"Great way to use leftovers."

MY REVIEW
galinthewoods User ID: 3317961 8563
Reviewed Oct. 17, 2011

"Since I detest meat that has been reheated in the microwave, and since simply reheating it in the oven can often dry it out, this is a wonderful way to use up leftover roast beef. A squirt or two of ketchup on the top and it's perfect. I definitely suggest substituting any pan juices you may have left over for part of the beef broth."

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