Beef hash with tomatoes and fresh spinach from Roasting: A Simple Art by Barbara Kafka

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Notes about this recipe

  • ldemeter on January 13, 2021

    I have made this a number of times. Very tasty, although I think the onions should cook for a shorter time at the beginning since they get quite brown by the end.

  • Cheri on May 08, 2012

    This is a very good use of leftover roast beef. I had a tri-tip roast that had a pretty spicy dry rub on it, and had been roasted. I used that, substituted fresh sugar plum tomatoes that I quartered, used some german butterball potatoes (did not pre-boil) and for lack of other necessary ingredients, a bit of ketchup to bind as well as the spinich. Very satisfying!

  • Jane on April 03, 2010

    Good use of leftover roast beef or brisket. I would need a much better non-stick pan to be able to turn it out though as it was well-stuck though tasty.

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