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Monday Hash

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  Vegetable oil 2 Tablespoon
  Yellow onion 1 Large, coarsely chopped
  Dried rosemary 3⁄4 Teaspoon, crumbled
  Caraway seeds 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Minced parsley 1⁄4 Cup (4 tbs)
  Chopped cooked vegetables 3 Cup (48 tbs) (Left Over Vegetables Such As Cabbage, Carrots, Cauliflower, Broccoli, Etc.)
  Chopped roast beef/Pork / veal / lamb / boiled or baked ham 2 Cup (32 tbs) (Left Over)
  Diced potatoes 2 Cup (32 tbs), boiled or baked
  Milk 1 Tablespoon

Heat the oil in a 10-inch nonstick skillet over moderate heat for 1 minute.
Add the onion, rosemary, and caraway seeds if desired, and saute, stirring occasionally, for 5 minutes or until the onion is soft.
Mix in the salt, parsley, vegetables, beef, potatoes, and milk, then press flat with a pancake turner.
Reduce the heat to moderately low and cook, uncovered, for 15 minutes or until crusty on the bottom.
Loosen the hash around the edges and invert on a large platter.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1916 Calories from Fat 449

% Daily Value*

Total Fat 51 g77.7%

Saturated Fat 10.9 g54.6%

Trans Fat 0 g

Cholesterol 413.5 mg137.8%

Sodium 1591.7 mg66.3%

Total Carbohydrates 173 g57.7%

Dietary Fiber 46.1 g184.5%

Sugars 23.4 g

Protein 184 g367.9%

Vitamin A 644% Vitamin C 75.9%

Calcium 27.5% Iron 57%

*Based on a 2000 Calorie diet

Monday Hash Recipe