Left Over Roast Beef Hash

Does it seem like when you fix a roast or pork loin in the crock pot you have just enough meat left over that you don't know what to do with it? Times when you end up with no carrots and potatoes so you're stuck with making sandwiches (which you're sick of doing)? Here's an alternative way to use leftover roast for breakfast or brunch on the weekends. Be sure to save some of the broth when you remove the meat from the crock pot. Whether it's beef, pork or even goat (especially around the 4th of July), Andy likes to fix a hash that he can serve over biscuits the next morning. We've eliminated regular biscuits from our diet and substituted with low-carb English muffins and that has worked out great.

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.

INGREDIENTS:
Leftover roast beef, chopped

Broth

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.