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Ingredientes
- 2 x Baking potatoes peeled, and
- Â Â diced into 1/2" cubes
- 1 x Onion cut 3/4" pcs
- 1/2 Tbsp. Chopped garlic
- 1/4 c. Unsalted butter - (1/2 stick)
- 1 x Green bell pepper coarsely minced
- 1 Tbsp. All-purpose flour
- 3/4 c. Beef broth
- 2 Tbsp. Bottled beet horseradish
- 1 Tbsp. Worcestershire sauce
- 2 c. Half-inch cubed pot roast
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Fried Large eggs as accompaniment
Direcciones
- Add in potatoes to a large sauce pan of water, bring to boil and simmer about 6 min, till potatoes are just tender. Drain.
- In a large non-stick skillet over moderately-high heat cook onion and garlic in butter, till onion is golden. Add in bell pepper and cook, stirring, about 5 min. Sprinkle flour over mix and cook, stirring, 2 min. Stir in broth, horseradish, and Worcestershire sauce and simmer, stirring, about 2 min. Add in pot roast, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, till browned and crisp in spots, about 15 min.
- Serve with fried Large eggs.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 4 servings | |
| Calories 211 | |
| Calories from Fat 114 | 54% |
| Total Fat 12.99g | 16% |
| Saturated Fat 7.77g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 214mg | 9% |
| Potassium 499mg | 14% |
| Total Carbs 20.14g | 5% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.8g | 2% |
| Protein 4.54g | 7% |
