RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2237
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| Recipe Name: |
Roast Beef Hash |
| Source: |
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Submitted by: |
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Last Modified: |
2007-12-30
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
3 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
3 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.44
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
1 Tablespoon parsley, flat-leaf chopped
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Directions:
Saute the onion in the beef drippings till just transparent. Add the potatoes and brown them well over medium heat, until crisp at the edges. Add the beef and thyme. Season to taste, blend well, and cook down till the beef is brown and the mixture is crisp. If you wish, add heavy cream and press the hash down in the skillet. Raise the heat a bit and let the cream cook out, so that it helps form a crust on the bottom. Serve with poached or fried eggs, if you like and a generous spinkling of parsley. It is also traditional to serve chili sauce with the hash. Warm slightly if you would like. |
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| Nutrition per Serving: |
| Calories: |
382 |
Total Carbs: |
16.8 |
Net Carbs: |
14.2 |
| Cholesterol: |
27.7 |
Fat: |
33.7 |
Protein: |
0.50 |
| Fiber: |
2.68 |
Sodium: |
146.00 |
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