If you are a meat and potatoes person, this Easy Roast Beef Hash Recipe is for you. Made with leftover roast beef, it’s a comfort food nirvana and a delicious stick-to-your-ribs skillet meal.
This hearty dish transforms leftover roast beef, fried potatoes, and onions into a savory one-pot meal that will have your taste buds begging for more.
This is the perfect solution if you’ve ever wondered what to do with that delicious leftover pot roast from last night’s dinner. A hearty and soul-satisfying dish with great taste that elevates humble ingredients into a delicious meal.
Whether it’s a lazy weekend brunch or a cozy weeknight dinner, this beef hash recipe will quickly become a family favorite. And, if you need a recipe for roast beef, my easy Crock-Pot Pot Roast with Onion Soup Mix is hard to beat!
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Reasons you will love this recipe:
- This is a great recipe because of its practicality. It’s an excellent way to repurpose leftover roast beef, reducing food waste and saving both time and money.
- Like my Southern Sweet Potato Hash, this dish is comforting, budget-friendly, and versatile, sure to impress your family and friends when it’s on your dinner table.
- Roast Beef Hash Recipe offers endless possibilities for customization. Feel free to add your favorite herbs, spices, or vegetables to tailor the flavors to your family’s taste.
Ingredient notes and substitutions:
- Leftover roast beef – adds incredible flavor and tenderness and simplifies the dish, making it an essential ingredient for a hearty and delicious meal. I use leftover chuck roast, but any leftover roast works.
- Potatoes – are a key component that enhances the taste, offers a contrast in texture, helps bind the ingredients, and contributes to the overall heartiness of the dish. I like to use russet or Idaho potatoes, but you can use red potatoes or whatever variety you have on hand.
- Kosher salt, black pepper, and ground thyme – these seasonings work harmoniously to elevate the taste of the beef hash, ensuring that it is well-seasoned, balanced, and flavorful.
- Onions and bell peppers – add an incredible flavor and aroma to the hash. When sautéed, they release their natural sugars, caramelizing and developing a sweet and savory taste. I usually use yellow or Vidalia onions. You can use green or red bell peppers.
- Beef stock and Worcestershire sauce – infuse the dish with a deep and robust beefy taste. This enhances the overall flavor, making the hash more savory and satisfying. Beef broth can be substituted.
- Peanut oil – is used to saute the onions and bell peppers and pan-fry the potatoes. You can use olive oil if you prefer.
- Cornstarch – is used to thicken the beef stock.
- Optional garnish – fresh parsley adds a pop of color and freshness.
Complete measurements for all ingredients can be found in the recipe card below.
How to make Roast Beef Hash:
- Place the cubed potatoes in a bowl full of cold water. Let them sit for about five minutes. Drain and rinse twice. Let them dry, and remove any excess moisture with a paper towel.
- Add the oil to a cast iron skillet or large skillet, preferably non-stick. When the oil is hot, add the potatoes, onion, bell pepper, salt, pepper, and thyme. Stir to combine and make sure everything is coated with oil.
- Cover the pan and reduce the heat to medium-low. Let the potatoes steam undisturbed for 10-12 minutes or until they are just shy of fork-tender.
- Remove the lid and turn the heat back up to medium. Use a pancake-turner to turn everything over. Let the potatoes cook uncovered and undisturbed for five minutes. Turn them over again and cook for another five minutes. Repeat one more time for a total cooking time of 15 minutes for this step.
- The potatoes are done when they are golden brown and crispy with a soft, fluffy interior.
- Combine the beef stock, cornstarch, and Worcestershire sauce in a measuring cup or small bowl.
- Add the leftover roast beef and beef stock mixture to the potato mixture and combine. Continue cooking for a few minutes until the beef is warmed through.
- Garnish with chopped parsley, if desired, and serve immediately.
Serving suggestions:
I usually serve this hearty Roast Beef Hash by itself, but you can make it a more substantial and well-rounded meal by adding a few sides. Here are some suggestions:
- Vegetables: Sweet and Sour Green Beans, Fried Cabbage, Southern Collard Greens, or Grilled Vegetable Kabobs
- Salad: House Salad, Broccoli Salad, Spinach Salad with Apples and Pecans, or Cucumber and Tomato Salad
- Bread: Southern Cornbread with Buttermilk, Southern Style Hush Puppies, or Texas Toast Garlic Bread
- Dessert: Finish the dinner with a dessert such as Peanut Butter Mousse, Gingerbread Ice Cream, or Vanilla Panna Cotta with Strawberries to end the meal on a sweet note.
Recipe variations:
There are numerous creative variations for this Roast Beef Hash Recipe. Here are a few ideas:
- Substitute the leftover meat with meatless alternatives such as tempeh or tofu for a vegetarian version.
- You can add more vegetables to the diced potatoes, such as mushrooms, asparagus, or spinach.
- Swap regular potatoes for sweet potatoes to create a sweeter and slightly healthier version of the hash.
- Add Tex-Mex flavors by incorporating ingredients such as black beans, corn, diced green chilies, and cumin. Top with avocado slices, sour cream, and fresh cilantro for a southwestern twist.
- Sprinkle shredded cheese (such as cheddar or Monterey Jack) over the hash during the last few minutes of cooking to create a gooey, cheesy crust on top.
- Add heat and flavor with ingredients such as jalapeños, crushed red pepper flakes, or hot sauce.
How to store and reheat leftovers:
Transfer the leftover beef hash to an airtight container. Make sure it’s sealed tightly to keep the dish fresh. Store the container in the refrigerator for up to 4 days.
To reheat leftovers, place a skillet or frying pan over medium heat. Add a small amount of oil or butter to prevent sticking. Transfer the beef hash to the pan and spread out evenly. Cook, stirring occasionally, until it’s heated through. This usually takes about 5-10 minutes.
Recipe FAQs:
The key difference between corned beef hash and roast beef hash lies in the type of beef used. Corned beef hash is known for its salty and tangy taste due to the curing process, while roast beef hash has a more straightforward beefy flavor.
This is a popular option. You can prepare sunny-side-up fried eggs or poached eggs separately and then place them on top of individual servings of the beef hash.
You can also create wells or small indentations in the beef hash mixture while cooking. Then, simply crack an egg into each well and then cover the pan. Allow the eggs to cook until the whites are set, but the yolks are still runny.
Expert tips and tricks:
- Have all your ingredients diced, chopped, and measured before you start cooking. This will streamline the cooking process and prevent overcooking or burning while you prepare ingredients.
- Taste the hash as it cooks and adjust the seasonings. Cooking times can vary, so rely on your taste buds to guide you to the perfect flavor balance.
- This recipe is a great way to use any leftover gravy. Just use it instead of adding the beef stock, cornstarch, and Worcestershire sauce.
- Don’t skip the step of soaking and rinsing your potatoes. This step is essential to remove excess starch, which may cause them to stick.
More easy skillet recipes:
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Easy Roast Beef Hash Recipe (Using Leftover Roast Beef)
Equipment
- 10-inch cast iron skillet or other non-stick skillet
Ingredients
- ¼ cup peanut oil, you can use vegetable oil or any oil with a high smoke point.
- 4 medium russet or Idaho potatoes, peeled and cut into approximately half-inch cubes
- ½ sweet onion, chopped, Vidalia if you can find them
- ½ green bell pepper, seeded and chopped
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground thyme
- ½ cup beef stock
- ½ teaspoon cornstarch
- 1 teaspoon Worcestershire sauce
- 2 cups cubed or shredded leftover pot roast
Instructions
- Place the cubed potatoes in a bowl full of cold water. Let them sit for about five minutes. Drain and rinse twice. Let them dry, and remove any excess moisture with a paper towel.
- Add the oil to a cast iron skillet or large skillet, preferably non-stick. When the oil is hot, add the potatoes, onion, bell pepper, salt, pepper, and thyme. Stir to combine and make sure everything is coated with oil.
- Cover the pan and reduce the heat to medium-low. Let potatoes steam undisturbed for 10-12 minutes or until they are just shy of fork-tender.
- Remove the lid and turn the heat back up to medium. Use a pancake-turner to turn over everything. Let them cook uncovered and undisturbed for five minutes. Turn them over again and cook for another five minutes. Repeat one more time for a total cooking time of approximately 15 minutes for this step.
- The potatoes are done when they are golden brown and crispy with a soft, fluffy interior.
- Combine the beef stock, cornstarch, and Worcheshire sauce in a measuring cup or small bowl.
- Add the leftover roast beef and beef stock mixture to the potato mixture and combine. Continue cooking for a few minutes until the beef is warmed through.
- Garnish with chopped parsley, if desired, and serve immediately.
Chef Edward
Would recommend putting potatoes in pan at the beginning and seasoning as directed, mixing to distribute oil on potatoes. THEN lay onion and green pepper on top of potatoes without stirring, to prevent burning onion and green pepper. Stir in onion and green pepper after the first 10-12 minutes. Proceed as directed to end. Tasty.