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Roast Beef Hash

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Cyberealm, Low-cal, Main dish 4 Servings

INGREDIENTS

6 4 oz boiled red skinned potatoes, peeled & cut into 1/4" diced pieces
1/4 c Plain low-fat yogurt
1 1/2 ts Worcestershire sauce
1/2 ts Salt
1/8 ts Pepper
1/2 lb Lean cooked roast beef
1 tb + 1 t vegetable oil
Chopped parsley to garnish

INSTRUCTIONS

1. In a large bowl, mash 1 cup of the potatoes with a fork or potato
masher. Add yogurt, Worcestershire sauce, salt and pepper; masn until
smooth. Add remaining potatoes and roast beef. Stir to combine.
2. In a large nonstick skillet, heat oil. Add hash and press it into
a large cake. With a wooden spoon handle, poke 4 steam holes near the
center. Cook over medium heat, pressing cake several times with a
spatula until well browned on the bottom, about 15 minutes.
3. To turn hash, place a large plate over the skillet and turn both
plate and skillet over, so hash slides onto plate. Slide back into
skillet. (If cake breaks, simply patch and press together). Cook
until well-browned and slide hash onto sreving plate. Garnish with
parsley.
Each serving provides: 1 Fat, 2 proteins, 1 1/2 breads, 10 cal.
Per serving: 293 calories, 20 g protein, 32 g carbos, 9 gm fat, 354
mg sodium.
Source: Weight Watchers Magazine, March 1994
Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
315-785-8098
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

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