Necessity is the mother of invention. I cut my chives back and had leftover beef. I pondered how to combine both of these rather than throwing them out. It turned out well.
8oz leftover beef roast
1 grated carrot
2 med onions
6 lg cloves of garlic
4 oz finely chopped
chives
6 baby Yukon Gold
potatoes
½c left over gravy
Slice-cube the beef and
combine it, in a big non-stick pan, with 2-3T butter or oil. Today I
used a little butter and about 2T coconut oil. Add the grated
carrot, half the onions and garlic – chopped. Heat and stir until
the scent permeates your kitchen. Turn up the heat and stir
occasionally to keep everything from sticking. Do this for about 10
minutes. If it gets too brown add a little water and stir until
liquid evaporates and the browning begins again.
Add the rest of the
onion, garlic, chives, potatoes, leftover gravy and some pepper.
Stir then add about 3c of water for *soup. Cover and simmer 30
minutes or until potatoes are done the way you want. *If you want to
make this into beef hash, leave the water out and continue to stir
and brown until everything is done the way you like. Check flavors
and add bullion/beef soup base or salt and pepper, if needed. Serve
now or cool and freeze. . .Lin
