18 Carats Hash

Western.Chefs's picture

Sep. 16, 2011


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


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

Difficulty Level: Medium
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 388Calories from Fat 83

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 2 g10%

Trans Fat 0 g


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