School Roast Beef Hash

 

          

3 1/2
pounds boiling potatoes
Salt
1
large onion, chopped
1
tablespoon oil
1 1/4
cups beef broth
1
pound roast beef, fat trimmed, meat finely chopped

 

 

Cook potatoes with 2 tablespoons salt in simmering water over medium-low heat until tender, about 20 minutes.  Drain.  Remove skins with sharp knife while potatoes are still warm.  Cool, and then chop.

 

Sauté onion in oil over medium heat until tender, about 5 minutes.  Add 1-1/2 teaspoons salt to broth, if needed.  Bring to boil over high heat.

 

Combine beef, potatoes, and onions in 13 x 9-inch baking dish.  Pour broth over beef and potato mixture.  Cover and bake at 350 degrees for 30 minutes.  Uncover and bake at 400 degrees until browned on top, about another 30 minutes. 

 

Serves 6. 

 

Serve with gravy, if desired.