Grandma like to use her left overs and I too follow in her shoes with her ‘musta hash’ (musta cleaned the fridge) for a warming breakfast. It’s particularly good served with eggs and a splash of hot sauce and maybe a dollop of sour cream. This comes from her 1923 cookbook with her adjustments and mine.
2 C ground beef (cooked, left over from fridge)
2 C fine chopped, raw potatoes
1/8 C chopped bell pepper, we like red
1 small yellow onion, chopped
2 T dried parsley
1 T dried rosemary
1/2 C bread crumbs (Italian style if you have or plain if not)
1/2 C stock, your choice
salt, pepper, and garlic to taste…Grandma wasn’t big on garlic, we like several cloves
Mix all ingredients and brown slowly in heavy skillet, like grandma’s cast iron one; with a small amount of oil (my adjustment). Grandma would have used ‘drippins’… you know the bacon fat she’d saved? You only need enough to lightly coat the bottom of the pan. When brown, cover and simmer 10 minutes or until potatoes are cooked.