As long as I can remember, my father-in-law made roast. The next day, he would make hash from the left over roast, potatoes, onions, and carrots. I do the same thing with our leftover roast. However, there is some differences between my hash and his hash.
I don’t like cooking potatoes, onions, and carrots with my roast. Instead I cook roasted potatoes. When I last made the roast, I also made brown sugar carrots.
Stars of the recipe:
- 2 to 3 c. cut up leftover roast (balsamic roast or easy roast) – Save 1/4 c. of the cooking broth
- 1 to 2 c. roasted potatoes, cut into smaller pieces or 2 c. frozen Southern hashbrowns
- 1 & 1/2 c. cut up carrots (I used already cooked brown sugar carrots.)
- 1 sm. onion, diced
- 1/4 c. ketchup
- Heat oil in a medium skillet on medium heat. (If using raw carrots, add them at this time.)
- Add the onions. Allow to cook for about 5 minutes or until cooked through.
- Add the potatoes, carrots, and roast. Cook for 5 minutes.
- Pour 1/4 c. of the cooking broth and ketchup into the skillet. (This makes a gravy.)
- Cook for 5 more minutes.
- Serve and enjoy!
Some people like to eat a fried egg on top of their hash. You might want to do that with your hash. We don’t eat egg on our hash.
This post has been linked to Miz Helen’s Full Plate Thursday.