Ingredients
- 1 onion
- 1/4 green pepper
- 650 gr roast beef (cold)
- 290 gr potatoes (cooked diced)
- 240 ml beef stock
- 90 gr tomato paste
- some pepper to
From "The New York Times Cook Book." Chop or grind the roast beef, add the remaining ingredients and mix well. Turn the mixture into a greased, preheated frying pan and cook, stirring occasionally, until the hash is thoroughly hot. Let cook until brown and crusted underneath. Fold the hash over as you would an omelet and turn out on a hot platter.