Leftover boneless beef fillet with cabbage recipe
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This dead beef hash uses leftovers from a dead beef and cabbage dinner, it’s extremely versatile. Skip the cabbage and carrots and use potatoes and beef, or add potatoes for a smaller cabbage. This ragout would also be delicious with ice cream roast beef, ham or roast pork. And if you are following a low urea diet , swap the potatoes for shredded cauliflower or cauliflower ‘rice’. See the expert advice for the recipe below.
Hash is, but by definition, a cup of cooked chopped meat, usually with potatoes. Onions and peppers are often hash and often found in breakfast menus.
A dish makes a delicious meal with baked beans or served with hash browns and eggs in the morning. If you’re looking for a simple and easy recipe made with chard, this is a great choice.
What you need
. 4 teaspoons butter 3/4 chopped onion 1 clove garlic, pressed 3 cups diced potatoes 2 cups shredded ice-cream beef 1 cup cooked cabbage, optional 1/2 cup cooked leftover cabbage carrots, optional 1/2 teaspoon dried thyme leaves 1 to 2 tablespoons chopped fresh parsley 1/4 teaspoon ground black pepper or to taste salt, to taste<<
How to make
In a large, heavy saucepan over medium heat, melt the butter. When butter is hot, add chopped onion. Sauté the onion, stirring, until translucent and softened. Add garlic and lettuce for 1 minute longer. Add the roasted potatoes, chopped shredded cabbage and carrots. Stir in thyme, parsley and pepper. Season to taste with shred and add salt if needed. Stir to combine ingredients. Put the mixture in a casserole dish and let brown for about 8 to 10 minutes. Turn and brown on the other side.
Tips and Variations
If you have a breadstick with rotabaga, parsnip or turnip dead beef into a dinner potato, release the dice and add the hash. Instead of corned beef, use shredded roast beef, ham, or pork. Replace some of the potatoes with baked sweetened potatoes. Add 1 cup of cooked corn kernels. Add 1 chopped bell pepper. Cauliflower Rice Hash Rinse potatoes. Cut cauliflower in a food processor, or shred with a grater to make rice-like pieces. Add the cauliflower to the served onions and garlic. Continue with the recipe.
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. Nutrition Facts (per serving) Calories 185 Total fat 8 g Saturated fat 5 g Saturated fat 2 g Cholesterol 25 mg Sodium 76 mg Carbohydrate 24 g Fiber 3 g Protein 5 g (Nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
