Prep 30 mins
Cook 30 mins
Ever wondered what to do with that left over roast beef and potatoes? Easy and delicious way to use up those leftovers.
- 236.59 ml finely chopped cooked beef
- 236.59 ml finely chopped cooked potato
- 141.74 g can evaporated milk
- 59.14 ml finely chopped onion
- 9.85 ml snipped parsley
- 9.85 ml Worcestershire sauce
- 4.92 ml salt
- 0.25 ml pepper
- 118.29 ml finely crushed rich round cracker
- 4.92 ml butter or 4.92 ml margarine, melted
- Combine beef, potato, evaporated milk, onion, parsley, Worcestershire, salt and pepper.
- Turn into a 1-quart casserole dish.
- Toss cracker crumbs with melted butter.
- Sprinkle on top of the casserole.
- Bake at 350°F for 30 minutes or until heated through.
I have a dirty little secret to reveal. When I go into a restaurant for breakfast and I see corned beef hash on the menu, I always ask if it's out of a can. If the server proudly says, "No, we make our own," then I order pancakes instead... I *LOVE* hash out of a can. That said, I decided to give homemade another chance since I knew exactly what was going into it. I followed the directions explicitly but also added about 1/2 tsp each of chili powder and cayenne pepper. My husband thought he'd died and gone to heaven... he had 2 big helpings for breakfast and then finished the leftovers for lunch. I really enjoyed it too, although next time I'll try heavy cream instead of the evap milk - I think I'd like it even better without the sweetness that the evaporated milk contributes. Thanks, Karen, for posting this recipe!
This is a nice change from the usual and we really enjoyed it! The only thing I did different was sub dry parsley because I didn't have the fresh on hand. Great way to use up leftover roast beef! Thanks for sharing your recipe :)
Very nice casserole! I had to fix dinner when I wasn't expecting to and found this recipe. I used Canadian bacon as that's what I had and doubled the recipe with no problem. I threw in some chopped green peppers with the onion and left out the parsley. Served it with a salad and it was very satisfying. Thanks, Carole in Orlando