| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
|
Baking potatoes, peeled and dice into 1/2-inch cubes |
| 1 |
|
Onion, cut into 3/4-inch pieces |
| 1/2 |
tb |
Minced garlic |
| 1/2 |
|
Stick unsalted butter, (1/4 cup) |
| 1 |
|
Green bell pepper, coarsely chopped |
| 1 |
tb |
All purpose flour |
| 3/4 |
c |
Beef broth |
| 2 |
tb |
Bottled beet horseradish |
| 1 |
tb |
Worcestershire sauce |
| 2 |
c |
Pot roast, cut into 1/2-inch cubes |
|
|
Fried eggs as accompaniment |
INSTRUCTIONS
Add potatoes to a large sauce pan of water, bring to boil and simmer about
6 minutes, until potatoes are just tender. Drain.
In a large non-stick skillet over moderate high heat cook onion and garlic
in butter, until onion is golden brown. Add bell pepper and cook, stirring,
about 5 minutes. Sprinkle flour over mixture and cook, stirring, 2 minutes.
Stir in broth, horseradish, and Worcestershire sauce and simmer, stirring,
about 2 minutes. Add pot roast, potatoes, and salt and pepper to taste and
cook over moderate heat, turning hash, until browned and crisp in spots,
about 15 minutes.
Serve with fried eggs.
Yield: 4 servings
NOTES : Cooking live
Recipe by: Cooking Live Show #CL8805
Posted to MC-Recipe Digest V1 #387 by Angele Freeman <jfreeman@netusa1.net>
on Jan 25, 1997.
A Message from our Provider:
“God promises a safe landing, not a calm passage.”