Roast Beef Hash(Ny Times)

* Exported from MasterCook *

ROAST BEEF HASH (NY TIMES)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Cold roast beef (about 3
-cups chopped)
1 lb Cooked diced potatoes (about
-2 cups)
1 lg Onion, grated
1/4 Green pepper, chopped
1 c Beef stock or gravy
1/3 c Tomato paste
Salt to taste
Fresh ground pepper to taste

From "The New York Times Cook Book."

Chop or grind the roast beef, add the remaining
ingredients and mix well.

Turn the mixture into a greased, preheated frying pan
and cook, stirring occasionally, until the hash is
thoroughly hot. Let cook until brown and crusted
underneath.

Fold the hash over as you would an omelet and turn out
on a hot platter.



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