By Stella Mae on April 18, 2003
Photo by KellyMae
Photo by KellyMae
"A good and easy way to use leftover roast, always a hit for a light lunch or dinner. Serve with green salad and hot rolls. Note: Other meats can be substituted, but it's the flavor of a beef roast that makes this recipe so good. My mother loves this dish with grated carrot, sometimes. I don't care for it, but you might like to try it."
Serving Size: 1 (96 g)
Servings Per Recipe: 6
"We really enjoyed this. It was really good. We added a bit of cheese to the top before serving. Yumm!!!!"
"Absolutely wondeful! I loved this, I used left over roast beef, red potatoes, whole roasted garlic cloves, carrots, and rutabegas. Simply delicious! Thank you!!!"
"This did fry up nicely and allowed for a bit of different flavor from the other meal. Used leftover roast beef and veggies: potatoes, carrots, parsnips. I can see how this could easily be adapted for many different seasonings, meats and vegetables."
"I grew up eating this as a child....it was always one of my favorites. Nice taste and a great way to use up leftovers. Thanks for sharing!"
"Easy and Fast to make. Loved it when hot and still delicious when it was cold."
"Oh my gosh! My grandma used to make this all the time while I was growing up, and everyone loved it. To me this is comfort food. The only thing she did differently would be using butter instead of olive oil. I'm going to visit her this week and make this for her lunch. I can hear her now..."honey, you've always been my favorite, but especially today.""
"I had some leftover roast lamb that I wanted to use up and made this hash. My kids loved it! I did add 2 tblsps of Worcestershire Sauce to perk things up. Great recipe to use up leftovers."