18 Carats Hash
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Yellow onion | 1 Small , chopped to make1/2 cup | |
| Cooked beef roast | 1 1/4 Pound , cut into 1/2 inch cubes to make 3 cups | |
| All purpose potatoes | 3 Medium , peeled, cubed and cooked to make 3 cups | |
| Beef stock/Low sodium beef broth | 10 Tablespoon (1/2 Cup Plus 2 Tablespoons) | |
| Black pepper | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Minced parsley | 2 Tablespoon |
Directions
1. In 12-inch nonstick skillet, heat the oil over moderately high heat. Saute the onion for 5 minutes or until tender. Stir in the roast beef, potatoes, 1/2 cup of the stock, the salt, pepper, and Worcestershire, and cook for 5 minutes, stirring. Lower the heat, add the remaining stock and the parsley, stirring to scrape up any browned bits.
2. Preheat the broiler. Wrap the skillet handle with foil and broil the hash, 5 inches from the heat, for 5 minutes or until browned and crisp. Serve with steamed spinach and San Francisco Sourdough.
Recipe Summary
Nutrition Facts
Serving size
Calories 388Calories from Fat 83
% Daily Value*
Total Fat 9 g13.8%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol
Sodium 302 mg12.58%
Total Carbohydrates 26 g8.7%
Dietary Fiber 3 g12%
Sugars 1 g
Protein 49 g98%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
