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Roast Beef Hash
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Provided By:
Ruth Cousineau

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    • A green salad on the side is all you need with this fast hash, although there are those who absolutely want a fried egg on top!

    Ingredients

    Serves:

    Directions

    Cook onion and bell pepper with ½ tsp salt and ¼ tsp pepper in oil in a 10-inch nonstick skillet over medium-high heat, stirring often, until softened and beginning to brown, 5 to 7 minutes.

    Stir in potatoes and cook, stirring frequently until potatoes begin to brown, 5 to 7 minutes.

    Stir in roast beef and cream and pat into a cake with a spatula. Cook until browned and crusty on the bottom, about, 5 minutes, then loosen cake, shaking skillet.

    Put a serving plate over skillet and holding plate and skillet together with pot holders, invert cake onto the plate.

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