Roast Beef Hash: An Anti-waste Recipe

Holiday meals usually result in a lot of leftovers. If you don't know what to do with a large amount of leftover roast or leg of lamb, try our recipe for Roast Hashbrowns! Not only does this dish avoid wasting an already cooked meat, but it's also user-friendly and delicious.

Ingredients

Here are the ingredients needed to make a roast beef hash for 4 people:

600 g of potatoes
50 g of butter
25 cl of milk
300 g to 400 g of roast (pork, beef) or other already cooked meat
1 onion
1 small can of tomato pulp
garlic powder
chopped parsley
olive oil
salt
30 g of butter
2 tablespoons of fine breadcrumbs

Preparation of the purée

To make a roast beef hash, start by preparing a good homemade potato mashed potato.

1- Peel the potatoes and cut them into small cubes.

2- Cook them about 15 minutes in boiling salted water.

3- When they are tender, pass them through a potato masher over a pan.

4- Add salt, 50 g of butter and 15 cl of hot milk and mix well until you get the ideal consistency (you can add a little more milk if necessary).



Copyright : Audrey Vautherot

Preparation of the minced meat

The roast beef hash is an anti-gaspi recipe that has the double advantage of being economical and easy to make.

1- Pour the meat into the bowl of a blender and chop it fairly finely, as shown in the photo below.



Copyright: Audrey Vautherot


2- Also chop the onion and set aside.

3- Heat a little olive oil in a large frying pan and brown the onion. Add the meat and brown it quickly.

4- Add the tomato pulp and season with garlic and chopped parsley.

5- Let it simmer over low heat for about 15 minutes.



Copyright: Audrey Vautherot

Assembly and cooking

1- Preheat your oven to 200°C.

2- Butter a baking dish and pour half of the mashed potatoes into it, spreading it out in an even layer.



Copyright: Audrey Vautherot

3- Spread the meat mixture on top.



Copyright: Audrey Vautherot


4- Cover with a second layer of mashed potatoes, smoothing it out with a fork. Sprinkle with fine breadcrumbs and add a few small pieces of butter on top.



Copyright: Audrey Vautherot


5- Bake the roast hash about 12 minutes, broiling it at the end if it is not colored enough.



Copyright : Audrey Vautherot


6- Serve hot. Enjoy!



Copyright: Audrey Vautherot

Author: Audrey
Copyright image: Audrey Vautherot
Tags: hash, meat, Butter, roast beef, Onion, breadcrumbs, Olive oil, parsley, pulp, Mashed potatoes, Milk, Potatoes, roast, frying pan, garlic, blender, simmer, heat, Assembly, oven, baking, smoothing, broiling, minced meat, Ideal, tender, leftovers, roast pork, beef, garlic powder, purée, potato, mashed potato, Peel, boiling, salted, water, Enjoy,
In French: Le hachis parmentier de rôti : une recette anti-gaspi
En español: Hachís de ternera asada: una receta contra el despilfarro
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