Roast beef, shiitake mushrooms and fresh thyme transform a ’50s-style hash to a modern version that takes only 20 minutes to make. This hash keeps well. Make double, if you have time.
Helpful hints:
• Ask deli to cut roast beef into a 1/2-inch thick slice. It can then easily be cut into cubes.
• Any type of canned beans can be used in the salad.
• Diced fresh onions can be found in the produce section of the supermarket.
Countdown:
• Preheat oven to 350 degrees to warm bread.
• Make hash.
• While hash cooks, make salad.
Shopping list:
6 ounces thick sliced lean deli roast beef, cut 1/2-inch thick, 1 large can sliced potatoes, 1 package pine nuts, 1 bottle dried thyme, 1 can/jar sliced sweet pimento, 1 container fresh diced onion, 1 container shiitake mushrooms (3 1/2 ounces needed), 1 bag washed, ready-to-eat mixed salad
Staples: Olive oil, flour, fat-free, low-salt chicken broth, reduced-fat oil and vinegar salad dressing**, salt, black peppercorns
Roast Beef Hash
2 tsp. olive oil
1 lb. rinsed and drained canned potatoes (about 2 3/4-cups)
1 cup fresh diced onion
1 1/2 cups shiitake mushrooms, sliced (3 1/2 ounces)
1 Tbsp. pine nuts
6 oz. thick sliced lean deli roast beef, cut into 1/2-inch cubes*
1 cup drained and sliced canned sweet pimento
1 tsp. dried thyme
2 Tbsp. flour
1/2 cup fat-free, low-salt chicken broth
1/2 cup water
Salt and freshly ground black pepper
Heat oil in a nonstick skillet over medium-high heat. Add potatoes, onion and mushrooms. Sauté 5 minutes. Add pine nuts, roast beef, pimentos and thyme and stir for 2 minutes. Push ingredients to the sides of the skillet leaving a hole in the center. Add the flour and then broth and water. Stir until sauce thickens. Toss with the ingredients. The sauce will lightly bind the hash together. Add salt and pepper to taste. Serves 2.
Per serving: 435 calories, 115 calories from fat, 12.8 g total fat, 3.5 g saturated fat, 6.4 g monounsaturated fat, 45 mg cholesterol, 234 mg sodium, 51.3 g carbohydrate, 9.6 g dietary fiber, 7.3 g sugars, 30.3 g protein
Exchanges: 1 1/2 starch, 2 vegetable, 3 lean mat, 1 fat
Mixed Green Salad
4 cups washed, ready-to-eat mixed salad
2 Tbsp. reduced-fat oil and vinegar salad dressing**
Toss salad with dressing. Serves 2.
*Look for oven roasted choice roast beef no salt added that contains, per ounce: 45 calories, 1.7 g fat, .75 g saturated fat, 20 mg sodium such as Boar’s Head brand.
**Look for reduced-fat vinaigrette or oil and vinegar dressing containing per tablespoon: 11 calories, 1 g fat, 4 mg sodium.
Per serving: 27 calories, 11 calories from fat, 1.2 g total fat, 0.1 saturated fat, 0.3 g monounsaturated fat, 1 mg cholesterol, 12 mg sodium, 3.8 g carbohydrate, 2 g dietary fiber, 1.8 g sugars, 1.2 g protein
Exchanges: 1 vegetable
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