Browned Roast Beef Hash
A classic breakfast side. Make the day and ahead and just skillet fry when you are ready to serve. Use a dairy-free butter substitute (or olive oil) to make this recipe dairy-free.
3 medium sweet or yellow onion, chopped fine
3 1/2 tablespoons butter, dairy-free substitute or olive oil – plus enough to grease a 1-quart baking dish
2 cup roast beef or steak, cooked and chopped fine
2 medium potato, peeled, finely chopped
Salt and pepper, to taste
1 teaspoon oregano
2 cup gluten-free beef stock (check label for allergens)
Preheat oven to 350°
Melt the butter (or substitute) or heat the olive oil in a large skillet. Once hot, add in the chopped onion and sauté until the onion is soft and translucent. In a large bowl, combine cooked onion and drippings, chopped beef, potato, salt, pepper and oregano.
Spoon the mix into a greased 1-quart baking dish and bake 1 hour.
Remove from the oven. Place the hash in a large lightly greased skillet and sauté until lightly browned and crispy. Serve hot.
Makes 4 serving
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