Beef Hash on Toast, April 15, 2016

My sweetie was suffering from a persistent headache Friday evening. We were also expecting the arrival of our oldest, a last visit home before graduating college and commissioning as an officer in the Army, so we wanted something simple that would allow us also to tidy up a bit, get the guest room ready, and so forth. He'd only announced he'd be visiting on Thursday. Since we had leftover pot roast in the fridge, making a quick hash seemed like a great option. I served it on toast with fried eggs. We had some peaches for dessert. I tell you what, that hash was absolutely terrific and I couldn't believe how easily it came together! Jeannene completely loved it and actually said she wished her dad could taste it, that he would love it. That's one of the very highest compliments she can give. Boot had stopped for dinner on the way, so he only tasted it, but he pronounced it excellent. I think I'm going to have to make it every single time we have leftover roast now.

Beef Hash

1 tbsp. butter

1 c. chopped leftover roast beef 

1 onion, chopped

14 oz. beef broth

1 c. potatoes, chopped

Salt & pepper

A little cornstarch, dissolved in water

Melt the butter in a skillet. Add the beef and onion and cook for a few minutes. I also chopped up the cooked carrots from the pot roast and added them. Add broth and potatoes. Season with salt and pepper. Cover and cook over medium-low heat until potatoes are tender. Stir in cornstarch mixture. Cook, stirring, until sauce is thickened into a gravy. Serves 2-4.