2 cups leftover roast beef, cubed

2 cups cooked potatoes, cubed

6 tablespoons minced onion

salt and pepper

1/3 cup milk

2 tablespoons butter

Combine cubed roast beef, potatoes, onion, salt and pepper and milk. Toss lightly together. Heat butter in frypan. Put hash into pan and spread evenly. Cook uncovered over low heat without stirring until bottom is lightly browned, about 30 to 35 minutes. Run spatula around sides of pan to loosen hash. Serve.

Notebook...

One pound of roast to two potatoes is a good rule of thumb. Think ahead when buying a roast for other purposes.