We decided to make our own hash for the beer can bacon burgers in the previous recipe. This recipe not only made great hash stuffing for the burgers, but some of our guests wanted to eat the hash by itself!
We saved the hash for our breakfast the next day; it was a superb addition to scrambled eggs. If you should ever need a recipe for the hash, we endorse this one from Susie in Texas on food.com. Here is the recipe link.
We used deli roast beef instead of leftover roast beef, and we used extra milk in place of the gravy.
2 Tbsp butter
1/2 cup chopped onions
1 1/2 cup diced potatoes
3 cups leftover roast beef
2 tsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1 cup milk
1/2 cup leftover gravy
In large skillet, cook onion in butter until tender crisp.
Add remaining ingredients except milk and gravy.
Whisk milk and gravy together until smooth. Add to skillet. (If there is no leftover gravy, just increase milk to 1 1/2 cups.) Stir all together and bring to a boil.
Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done. The liquid should be absorbed.