The recipe Pot Roast leftover hash
Pot Roast leftover hash recipe is a Breakfast meal that takes 40 minutes to make. If you enjoy for Breakfast, you will like Pot Roast leftover hash!
Pot Roast leftover hash
- What Course Is Pot Roast leftover hash?
- How Long Does Pot Roast leftover hash Recipe Take To Prepare?
- How Long Does Pot Roast leftover hash Recipe Take To Cook?
- How Many Servings Does Pot Roast leftover hash Recipe Make?
- What Are The Ingredients For Pot Roast leftover hash Recipe?
- How Do I Make Pot Roast leftover hash?
- What's The Nutritional Info For Pot Roast leftover hash?
- What Type Of Cuisine Is Pot Roast leftover hash?
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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 Course Is Pot Roast leftover hash?Pot Roast leftover hash is for Breakfast. How Long Does Pot Roast leftover hash Recipe Take To Prepare?Pot Roast leftover hash takes 20 minutes to prepare. How Long Does Pot Roast leftover hash Recipe Take To Cook?Pot Roast leftover hash takes 40 minutes to cook. How Many Servings Does Pot Roast leftover hash Recipe Make?Pot Roast leftover hash makes 4 servings. What Are The Ingredients For Pot Roast leftover hash Recipe?The ingredients for Pot Roast leftover hash are: 3 oz. of left over beef pot roast2 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 How Do I Make Pot Roast leftover hash?Here is how you make Pot Roast leftover hash: - 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 servingsThis 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!DennisNumber of Servings: 4Recipe submitted by SparkPeople user FYRCOP.What's The Nutritional Info For Pot Roast leftover hash?The nutritional information for Pot Roast leftover hash is:
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