Wednesday, March 9, 2011

Good Use of Leftovers

Roast Beef Hash

2 cups peeled potatoes cut into 1/2 inch cubes
1 tablespoon butter or margarine
1/2 cup each: diced celery, carrot and onion
2 cups of 1/2 inch cubes of leftover roast beef
left over gravy and water to equal 1 cup
1/2 teaspoon ground savory
1 teaspoon dried bouquet garni herb mix
pinch of salt and dash of pepper

Place potatoes in a 3 quart pan and just cover with water. Bring to a boil over high heat and boil until tender, 7 to 10 minutes. Drain and set aside. Heat butter in deep skillet over medium heat. Saute celery, carrot and onion until softened, about 5 to 7 minutes. Stir in roast beef and potatoes. Add gravy with water. Stir in seasonings. Bring to a boil over high heat. Reduce to a simmer, cover and simmer until heated through about 10 minutes. Better when refrigerated overnight and reheated the next day. Serves 4.

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