Hash

Hash made with leftover Crockpot Roast.
Skillet of cooked hash made from leftover roast and juice plus a freshly chopped potato.
  • 2-3 Cups left over crockpot roast, cut into small pieces
  • 2 cups roast juice or left over gravy plus water to make 2 cups
  • 1 large russet potato
  • 1 teaspoon Lipton Onion soup mix

Cut the potato into 1/16 pieces, length-wise (halve again and again until you have 16 slivers). Slice the pieces into small chunks cross-wise.
Place the juice or gravy on the bottom of a Teflon-coated skillet. Put the cut up roast pieces on top of liquid. Place the potato pieces on top of roast. Sprinkle onion soup mix over potatoes. Sprinkle salt and pepper over potatoes to taste. Bring to a boil, then simmer for 20-30 minutes, until potatoes are tender. Stir only occasionally, because potatoes will break down with constant stirring. Hash with biscuits and salad.

Serve with hot biscuits and a salad.

4 servings

Diane Foshee