Easy Roast Beef Hash Recipe (Using Leftover Roast Beef)
Servings: 6
Calories: 314kcal
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.
Ingredients
Print Recipe
Pin Recipe
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 or large non-stick skillet set over medium heat. When the oil is hot, add the potatoes, onion, bell pepper, salt, pepper, and thyme. Stir to combine, making 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.
Notes
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.
Nutrition
Calories: 314kcal | Carbohydrates: 28g | Protein: 21g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 51mg | Sodium: 316mg | Potassium: 956mg | Fiber: 4g | Sugar: 3g | Vitamin A: 43IU | Vitamin C: 37mg | Calcium: 39mg | Iron: 3mg
Made this recipe?Click the stars ⭐️ below to rate it or leave a comment—I’d love to hear how it turned out! And if you enjoy my recipes, click the button below to add Grits and Pinecones as a Preferred Source on Google.
