In article >,
Terry Pulliam Burd > wrote:

> Hash
>
> Category: meats and poultry
>
> 1/2 pound left over braise of brisket
> 2 cloves garlic, peeled
> 3 sprigs of fresh parsley, stems discarded
> 2 tablespoons leftover fat from braised brisket or olive oil
> salt
> freshly ground pepper
> old fashioned mashed potatoes
> 1/2 cup grated Gruyere cheese
>
> Cut the meat into small pieces and combine it with the garlic and
> parsley in the bowl of a good processor fitted with the steel blade.
> Grind coarsely in several short pulses.
>
> In a large skillet, heat the leftover fat from the brisket or oil over
> medium heat. Saute the ground meat for 2 - 3 minutes, and stir in the
> cooking juices of the brisket, if there is any.
>
> Preheat oven to 350°F.
>
> Layer half the mashed potatoes on the bottom of an oiled 3 quart
> casserole. Layer the meat over them and top with remaining potatoes.
> Sprinkle the cheese over all. Bake in the oven 15 minutes or until
> the top is golden brown. Serve piping hot with a tossed green salad.

Have you done the hash thing yet? I'm curious. Sounds odd to me (not a
criticism, just a comment) with the mashed potatoes layered besides.
When I do roast beast hash (leftover pot roast) I use potatoes and
carrots roasted with the meat, and fresh onion and chop all in the food
processor before turning into an oiled skillet for browning. One of
Rob's favorites. I like it, too. Better than meatloaf.
--
http://www.jamlady.eboard.com, updated 1-15-2006, RIP Connie Drew