SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 153.0
  • Total Fat: 5.3 g
  • Cholesterol: 15.7 mg
  • Sodium: 184.8 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 8.9 g

View full nutritional breakdown of Pot Roast leftover hash calories by ingredient
Report Inappropriate Recipe

Pot Roast leftover hash

Submitted by: FYRCOP
Pot Roast leftover hash

Introduction

What to do with your left over pot roast dinner? Make a great breakfast hash out of it. Include your beef, potatoes, carrots, onions, bell peppers, mushrooms and other veggies into a skillet. Cook in Extra Extra Virgin Olive Oil until crispy, add a poached egg and whole wheat muffin and "voila!" you have a fantastic and wholesome breakfast. What to do with your left over pot roast dinner? Make a great breakfast hash out of it. Include your beef, potatoes, carrots, onions, bell peppers, mushrooms and other veggies into a skillet. Cook in Extra Extra Virgin Olive Oil until crispy, add a poached egg and whole wheat muffin and "voila!" you have a fantastic and wholesome breakfast.
Number of Servings: 4

Ingredients

    3 oz. of left over beef pot roast
    2 cups of left over pot roast dinner potatoes, carrots and onions
    5 large mushrooms chopped into medium sized pieces.
    .5 cup of frozen sweet corn

Directions

- Remove from your refrigerator the left over pot roast dinner you had previously. This should consist of cooked beef pot roast, carrots, quartered potatoes, quartered onions, medium chopped bell pepper and juices.

- Add 1.5 cups of left over dinner potatoes, onions, bell peppers, carrots and juices into a lightly oiled (1 tbsp- Extra Extra Virgin Olive Oil) 10" skillet preheated at medium heat.

- Add .5 cup of frozen sweet corn to skillet.

- Let simmer uncovered while you manually shred approximately 3 oz. of the remaining pot roast.

- Add the shredded pot roast to the simmering ingredients in the skillet. Continue to cook uncovered on medium heat.

- Quarter and chop to medium sizes 5 large mushrooms.

- Add mushrooms to skillet.

- Let the ingredients continue to cook on medium heat turning them with a spatula occasionaly until the meat and potatoes begin to get crispy (approximately 40 minutes).

- Serve hot with a poached egg and a whole wheat muffin.

Recipe makes approximately 4 1/2-cup servings

This recipe as an old mix of mine that I've used over the years. It's very versatile. You can use broccoli, spinach, mix eggs into the batch... a number of ingredients to suit your tastes. What I've provided here is a simple base for a good, wholesome breakfast. I do not add salt. Just pepper to taste.

Enjoy!

Dennis



Number of Servings: 4

Recipe submitted by SparkPeople user FYRCOP.






Great Stories from around the Web


Rate This Recipe