*  Exported from  MasterCook  *
 
                         ROAST BEEF HASH (NY TIMES)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Cold roast beef (about 3
                         -cups chopped)
    1       lb           Cooked diced potatoes (about
                         -2 cups)
    1       lg           Onion, grated
      1/4                Green pepper, chopped
    1       c            Beef stock or gravy
      1/3   c            Tomato paste
                         Salt to taste
                         Fresh ground pepper to taste
 
   From “The New York Times Cook Book.”
   
   Chop or grind the roast beef, add the remaining
   ingredients and mix well.
   
   Turn the mixture into a greased, preheated frying pan
   and cook, stirring occasionally, until the hash is
   thoroughly hot. Let cook until brown and crusted
   underneath.
   
   Fold the hash over as you would an omelet and turn out
   on a hot platter.
  
 
 
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