Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 4 oz boiled red skinned 1/2 ts Salt
-potatoes, peeled cut into 1/8 ts Pepper
-1/4" diced pieces 1/2 lb Lean cooked roast beef
1/4 c Plain low-fat yogurt 1 tb + 1 t vegetable oil
1 1/2 ts Worcestershire sauce Chopped parsley to garnish

1. In a large bowl, mash 1 cup of the potatoes with a fork or potato
masher. Add yogurt, Worcestershire sauce, salt and pepper; masn until
smooth. Add remaining potatoes and roast beef. Stir to combine.

2. In a large nonstick skillet, heat oil. Add hash and press it into a
large cake. With a wooden spoon handle, poke 4 steam holes near the
center. Cook over medium heat, pressing cake several times with a
spatula until well browned on the bottom, about 15 minutes.

3. To turn hash, place a large plate over the skillet and turn both
plate and skillet over, so hash slides onto plate. Slide back into
skillet. (If cake breaks, simply patch and press together). Cook
until well-browned and slide hash onto sreving plate. Garnish with
parsley.

Each serving provides: 1 Fat, 2 proteins, 1 1/2 breads, 10 cal. Per
serving: 293 calories, 20 g protein, 32 g carbos, 9 gm fat, 354 mg
sodium.

Source: Weight Watchers Magazine, March 1994 Typed for you by: Linda
Fields, Cyberealm BBS Watertown NY 315-785-8098

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