Busy time? Tasty deli lean roast beef, washed, ready-to-eat salad, reduced-fat dressing and canned premium small white beans make preparing this dinner a breeze.
Make this quick dinner with the help of the deli department. Roast beef, shiitake mushrooms and fresh thyme make a modern version of hash. It takes only 20 minutes to make. The hash keeps well. Make double if you have time.
• Helpful Hints:
Ask deli to cut roast beef in thick slices. It will be easier to make cubes this way.
Any type of canned beans can be used in the salad.
I prefer using fresh herbs, but dried will work well in the recipe.
Make sure the bottle is less than six months old.
Roast Beef Hash
Yield two servings. Recipe by Linda Gassenheimer
2 teaspoons olive oil
1/2 pound red potatoes, washed, unpeeled and cut into 1/2 -inch cubes
1 cup sliced red onion
1/4 pound shiitake mushrooms, diced (about 2 cups)
2 tablespoons pine nuts
3/4 pound lean roast beef, cut into 1-inch cubes
1 cup canned sweet pimento, drained and sliced
1 tablespoon fresh thyme or 1 teaspoon dried thyme
2 tablespoons flour
1 cup fat free, no-salt-added chicken broth
Salt and freshly ground black pepper
Heat oil in a nonstick skillet over high heat. Add potatoes. Saute 5 minutes, tossing potatoes to turn them. Add onion and mushrooms and saute 10 minutes. Toss after 5 minutes. Add pine nuts, roast beef, pimentos and thyme and toss for 2 minutes. Push ingredients to the sides of the skillet leaving a hole in the center. Add the flour and then broth and stir until sauce thickens. Toss with the ingredients. The sauce will lightly bind the hash together. Add salt and pepper to taste. Remove thyme sprigs and serve.
