When I think of hash, I normally think of a thick consistency. Andy, on the other hand, likes to add extra broth so we end up with what I call a "meat gravy." If you're like me, just back off how much broth you add or cook long enough to reduce the liquid. Adjust the amount of onion and potatoes to suit yourself. Again, as we have monitored our carb intake going on five months now, we have found there are many foods we have been able to add back in our diet in moderation or great substitutes.
As a side note, the flavorful Mississippi roast might be a little too spicy for breakfast fare. I'm referring to a traditional roast with onions, potatoes and carrots that our Mommas and Grandmas have fixed on Sundays for years.
Leftover roast beef, chopped
1 onion, chopped
2 small potatoes, peeled and cubed
In a large skillet saute onions in a little butter--Cook long enough to just get them broken up well.
Add meat and about 1/2 cup of broth and mix well.
As the onions start to cook through, stir in enough beef broth to cook the potatoes in. Bring to a boil.
Add a little salt and a lot of black pepper.
Add the diced potatoes and cook until potatoes are tender. Add additional broth as needed.