Roast Beef Hand-Warmer Hash
Diced roast beef, peppers and garlic hash browns baked into a potato shell.
Yield: 24 servings
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1. Cut a thin slice horizontally from the top of each (10 ounce) potato. Scoop out pulp, leaving about 1/4-inch shells.
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2. Combine 2 pounds of the potato pulp with eggs and milk. Mash coarsely; reserve.
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3. Measure another 2 pounds potato pulp. Break up and fry in equal parts butter and oil with onions, peppers, garlic, parsley and thyme until potatoes are golden.
Add beef and reserved potato mixture. Season with salt and pepper. Toss to heat through.
4. For each serving: Spoon 6 to 7 ounces hash into potato shell. Dust with paprika. Warm in 350°F oven to heat through, approximately 10 minutes.
|Butter|| as needed|
|Vegetable oil|| as needed|
|Onions, chopped||1 pound|
|Red and green bell peppers, diced||8 ounces|
|Garlic cloves, pressed||1/2 ounce|
|Parsley, chopped||1 ounce|
|Dried thyme||2 teaspoons|
|Roast beef, diced||3 pounds|
|Salt|| as needed|
|Pepper|| as needed|
|Paprika|| as needed|
Nutrition information per serving: 435 calories; 30 g fat (8 g saturated fat; 12 g monounsaturated fat); 81 mg cholesterol; 539 mg sodium; 13 g carbohydrate; 3 g fiber; 28 g protein; 9 mg niacin; 0.6 mg vitamin B6; 4.5 mcg vitamin B12; 4.1 mg iron; 41.2 mcg selenium; 6.9 mg zinc; 102.9 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline.