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Roast Beef Hand-Warmer Hash
Roast Beef Hand-Warmer Hash
Diced roast beef, peppers and garlic hash browns baked into a potato shell.
Yield: 24 servings
1. Cut a thin slice horizontally from the top of each (10 ounce) potato. Scoop out pulp, leaving about 1/4-inch shells.
Potatoes, baked24
2. Combine 2 pounds of the potato pulp with eggs and milk. Mash coarsely; reserve.
Eggs, beaten4
Milk2 cups
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, chopped1 pound
Red and green bell peppers, diced8 ounces
Garlic cloves, pressed1/2 ounce
Parsley, chopped1 ounce
Dried thyme2 teaspoons
Roast beef, diced3 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.
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