Recipe by Karen From Colorado
Ever wondered what to do with that left over roast beef and potatoes? Easy and delicious way to use up those leftovers.
Top Review by Titanium Chef
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!
- 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
Directions See How It's Made
- 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.