On Christmas morning, I like to serve a big breakfast after we've opened our presents and before we start the rest of our day. But my family is not an easy family to make a big breakfast for, especially if I'm looking for something that I can put together the night before. Why, you ask? Because three out of the five of us will not eat eggs, in any way, shape or form. So that rules out any kind of egg bake (which I happen to love) and it even rules out any kind of french toast bake (they're too eggy for the non-egg eaters).
So what do I do? I make roast beef hash. There is a restaurant near us that serves incredible hash and it is one breakfast food that my whole family LOVES! So on Christmas morning, I make my own version of that and everyone is very happy.
This is not a make ahead dish, but it is pretty quick and easy to make. We have cinnamon rolls with our breakfast and I can put the hash together in about the same amount of time that it takes for the rolls to bake. If you had time the night before, you could chop the veggies and then it would be even quicker.
I used roast beef that I already had in my freezer, but if you don't have any on hand, you could use deli roast beef. If your family does like eggs, you could top the hash with fried or poached eggs and I'm sure it would be delicious.
Roast Beef Hash
- 1/2 medium red onion, chopped
- 1 medium red pepper, chopped
- 1 rib celery, chopped
- 2 tbsp olive oil
- 1 tbsp butter
- 1 bag refrigerated hashbrowns
- 2 cups leftover roast beef (or deli roast beef)
- 1 cup shredded sharp cheddar cheese (I used reduced fat), optional
- salt and pepper
Chop your veggies.
Heat oil and butter in a large skillet over medium heat.
Add veggies to pan and saute for about 5 minutes.
Add potatoes to pan, stirring to coat well with the oil and butter. Spread potatoes evenly in the pan and press down with spoon. Allow to cook for 5 minutes or so, until potatoes are starting to get brown. Turn the potatoes over and let cook for about another five minutes.
Once potatoes are starting to brown, add roast beef to pan.
Continue cooking until potatoes are crispy and the beef is heated through, stirring occasionally.
Top hash with cheese, if desired. Cover pan until cheese is melted.
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