4 c. cooked roast beef, cubed
2 c. raw potatoes, cubed
1 onion, chopped
1 green pepper, chopped
1 tomato, chopped
2 oz. butter
1 clove garlic, minced
1 c. dry red wine (or more)
Roast beef gravy (if any)
Salt & pepper to taste

In a large skillet (or electric frying pan), melt the butter and add the garlic. When the garlic browns, add the rest of the ingredients and let simmer until potatoes are tender. This is a moist hash, so add more wine if needed. Stir frequently.