Breakfast

Pot Roast leftover hash is for Breakfast.

Pot Roast leftover hash takes 20 minutes to prepare.

Pot Roast leftover hash takes 40 minutes to cook.

Pot Roast leftover hash makes 4 servings.

The ingredients for Pot Roast leftover hash are:

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

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.

The nutritional information for Pot Roast leftover hash is:

• 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