|Vegetable oil||2 Tablespoon|
|Yellow onion||1 Large, coarsely chopped|
|Dried rosemary||3⁄4 Teaspoon, crumbled|
|Caraway seeds||1⁄4 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|
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.