Serves: 6
Total Calories: 264
Prep time: n/a
Cook time: 20 minutes
Total time: 20 minutes

2 tablespoons butter
1 cup finely diced onion
3 cloves garlic, finely minced
1 cup finely diced celery
1/2 cup finely diced green bell pepper
4 cups finely diced cooked roast beef (remove all fat)
1 large cooked potato, peeled and finely diced (leftover cooked potatoes are preferable)
1 cup stewed tomatoes
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
2 tablespoons chopped fresh parsley

Melt the butter in a large nonstick sauté pan; add onions and sauté for 3 minutes. Add garlic and sauté for 2 minutes more. Add diced celery, green pepper, and roast beef and sauté for 5 minutes, stirring constantly. Stir in diced potato and tomatoes and season with pepper, thyme, and parsley. Simmer over medium heat for 10 minutes until hash is golden brown and holds together well. At that point, remove it from the heat. Set a large, nonstick sauté pan over medium high heat. Scoop generous spoonfuls of hash into pan and cook the patties for 5 minutes until nicely browned. Flip to brown other side for 5 minutes more. The patties should be heated through and crisp, but not dry. Serve at once, topping each patty with a fresh poached egg, if desired. The hash would taste best if prepared a day in advance and refrigerated, covered, then made into patties and fried just before serving. Serve with a hot vegetable and crisp green salad and fresh French bread.

Nutritional Facts:

Serves: 6
Total Calories: 264
Calories from Fat: 80

More Recipes from the Secrets from the White House Kitchens Cookbook:
Ronald Wilson Reagan and Nancy Davis Reagan
Hamburger Soup
Veal and Vegetable Soup
Chicken Pot Pie
Spice Bag
Chicken Velouté Sauce
Pot Pie Crust
Tomato Concasse
Paella a la Valenciana
Osso Bucco
Roast Beef Hash
Apple Brown Betty
Lemon Sauce
Old Fashioned Floating Islands
Raspberry Sauce
Creme Anglaise au Kirsch
Fresh Peach Mousse Cardinal