Roast beef hash recipe is easy to prepare
Busy time? Tasty deli lean roast beef; washed, ready-to-eat salad; reduced-fat dressing; and canned premium small white beans make preparing this dinner a breeze.
Make this quick dinner with the help of the deli department. Roast beef, shiitake mushrooms and fresh thyme make a modern version of hash. It takes only 20 minutes to make. The hash keeps well. Make double if you have time.
- Ask the deli to cut roast beef in thick slices. It will be easier to make cubes this way.- Any type of canned beans can be used in the salad.- I prefer using fresh herbs, but dried will work well in the recipe. Make sure the bottle is less than 6 months old.Countdown- Preheat oven to 350 degrees to warm bread.- Make hash.- While hash cooks, make salad.
To buy: 1/2 pound red potatoes, 1/4 pound shiitake mushrooms, 1 bag washed, ready-to-eat mixed salad, 1 red onion, 1 small bunch fresh thyme or jar of dried thyme, 1 small package pine nuts, 3/4 pound lean deli roast beef, 1 can sweet pimentos, 1 container no-salt-added chicken broth, and 1 small can navy beans.Staples: olive oil, flour, reduced-fat oil and vinegar dressing, salt and black peppercorns.
2 teaspoons olive oil1/2 pound red potatoes, washed, unpeeled and cut into 1/2-inch cubes1 cup sliced red onion1/4 pound shiitake mushrooms, diced (about 2 cups)2 tablespoons pine nuts3/4 pound lean roast beef, cut into 1-inch cubes1 cup canned sweet pimento, drained and sliced1 tablespoon fresh thyme or 1 teaspoon dried thyme2 tablespoons flour1 cup fat free, no-salt-added chicken brothSalt and freshly ground black pepperHeat oil in a nonstick skillet over high heat. Add potatoes. Sauté 5 minutes, tossing potatoes to turn them. Add onion and mushrooms and saute 10 minutes. Toss after 5 minutes. Add pine nuts, roast beef, pimentos and thyme and toss for 2 minutes. Push ingredients to the sides of the skillet leaving a hole in the center. Add the flour and then broth and stir until sauce thickens. Toss with the ingredients. The sauce will lightly bind the hash together. Add salt and pepper to taste. Remove thyme sprigs and serve.Yields 2 servings.
1/2 bag washed, ready-to-eat mixed salad1/2 cup canned, reduced-sodium navy beans, rinsed and drained2 tablespoons reduced-fat oil and vinegar salad dressingSalt and freshly ground black pepperToss salad and beans with dressing and add salt and pepper to taste.Yields two servings.
