Roast Beef Hash with Squash and Zucchini Coins (Serves 1-2)
A fast and tasty meal that I have been enjoying lately is Roast Beef Hash with Squash and Zucchini Coins. I frequently have leftover roast beef because I prepare a roast in my slow cooker nearly every week. This meal is nearly the same as my Roast Beef Hash with Squash and Zucchini Noodles, but cutting coins is faster than making noodles. I prefer the experience of eating noodles, but don’t always want to spend five more minutes with my julienne peeler to get them.
Prep Time and Cook Time: 15-20 minutes
Leftover roast beef (enough for one or two servings)
1-2 yellow squash
1 sweet yellow or red onion
Directions: Cut zucchini and squash into coins, discarding the end pieces. Add one or two tablespoons of oil to a wok over medium to high heat. Chop onion into half moons and add a big handful to hot oil in wok and cook 3-4 minutes, stirring occasionally. Add squash and zucchini coins. Season with salt, garlic powder, and black pepper. Add a splash of water if the wok seems too dry. Pull roast beef leftovers into bite-sized pieces with two forks. Add one cup of roast beef for each person to wok. Stir mixture, cover wok, and let cook for about 5 minutes over medium heat to let everything heat and cook through. Transfer everything to a plate and enjoy!
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