ROAST BEEF HASH

By kawaibaby

Tricia Yearwood

Ingredients

• Makes 12 1/2-cup servings.
• 2 cups roast beef drippings (cooking liquid)
• 4 tablespoons all-purpose flour
• 2 cups water
• 1 small onion, chopped
• 1 pound leftover beef roast, chopped or shredded
• 1 4-ounce can evaporated milk

Preparation

Step 1

Pour the drippings from cooking a roast into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.) Measure the defatted pan juices; if you have less than 2 cups, add water to make 2 cups. Boil the pan juices, the 2 cups water and the onion until the onion is clear. Add the beef and return to a boil. Remove from the heat and stir in the evaporated milk. Serve over rice, grits or cornbread.

I also like the hash over buttered toast with eggs.