Roast beef hash

Recipe by: Norma MacMillan

add photo

Reviews (0)

Tweaks (0)

Added to favourites by 10 cook(s)

Prep: 10 mins Cook: 30 mins
Serves: 4

The question of what to do with leftover roast beef has never been answered more deliciously or healthfully: pan-fry chunks of the Sunday roast with golden sweetcorn and nuggets of potato and carrot for a filling, family-pleasing supper.

Recipe provided by:

Reader's Digest | Beat High Blood Pressure Cookbook

Ingredients
(See nutrition)

450g (1lb) small new potatoes, cut into 5mm (¼in) dice

2 carrots, quartered lengthways and thinly sliced

5 tsp olive oil

1 medium onion, finely chopped

2 garlic cloves, finely chopped

200g (7oz) frozen sweetcorn kernels

pepper to taste

175g (6oz) roast beef, cut into 1cm (½in) dice

Similar recipes

Preparation method

Cook the potatoes in a saucepan of boiling water for about 6 minutes or until almost tender. Add the carrots and cook for a further 2 minutes. Drain.

Coat a large nonstick frying pan with cooking spray or a teaspoon of olive oil. Add 3 teaspoons of the oil and heat over medium-low heat. Add the onion and garlic, and cook, stirring frequently, for about 7 minutes or until the onion is golden brown.

Increase the heat to medium-high. Add the remaining 2 teaspoons of oil. Add the potatoes and carrots, sweetcorn and pepper, and cook, stirring occasionally, for about 10 minutes or until the mixture starts to form a crust on the base.

Stir in the beef and press down on the mixture to make a firm cake. Cook for a further 5 minutes or until the base has a good browned crust. Serve hot.

Some more ideas

*Use sweet potatoes instead of new potatoes.
*Replace the roast beef with cooked chicken or turkey breast meat.
*Serve the hash with a salad of mixed greens and slivered red onions.

Health points

Eating potatoes with their skin on is good for your heart. This is because the skin provides more heart-healthy nutrients, including potassium, B vitamins, and plenty of cholesterol-lowering fibre.