Prep 15 mins
Cook 30 mins
A great recipe to use up leftover cooked meat and potatoes, or use canned corn beef and omit the salt. Add a couple teaspoons of freshly chopped parsley and Worcestershire sauce for additional flavor if you like. Good served with poached or fried eggs, chili sauce or pickled beets, and rye bread and butter. On a busy day, instead of frying, transfer the hash mixture to a casserole dish and bake it uncovered at 350 degrees Fahrenheit for about 30 minutes or until heated through. Once or twice a week I boil a pot of potatoes with their skins on, cool them and refrigerate. Really handy to have these cooked potatoes, peeled or not, for home fries, omelets, casseroles, and recipes calling for cooked potatoes like this one.
- Coarsely chop cooked meat and potatoes separately.
- Place meat and potatoes in a large bowl. Combine gently.
- Stir in onion, salt, pepper, and milk or evaporated milk.
- Heat vegetable oil in large skillet.
- Spread hash evenly in bottom of skillet.
- Cook, uncovered, over low heat for 30 to 40 minutes or until underside is brown and crusty and the top is heated through. Do not stir. Occasionally lift edge of hash with spatula to check browning.
- Run spatula around edge of browned hash to loosen; fold one half onto the other half.
- Remove hash to a warm platter.
This is great! I did have to add more oil and let it cook quite a bit longer, probably because I am at a higher elevation. However, once it was done, it was delicious! Frankly, even better than I expected - being a child of canned hash. I followed the recipe exactly, except for the extra oil and time. Belive me, I'll be making this again!
This was great and easy. I used leftover ham and canned potatoes. I made 1/2 a recipe and made just enough for a filling breakfast for DH and I. I served it with scrambled egg beaters. Thanks for the great recipe.