Pot Roast leftover hash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 oz. of left over beef pot roast 2 cups of left over pot roast dinner potatoes, carrots and onions5 large mushrooms chopped into medium sized pieces..5 cup of frozen sweet corn
- 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.
- 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.
Nutritional Info 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
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