Roast Beef Hash
I’m incredibly excited about this recipe for roast beef hash.
I like beef hash, and I don’t always find it when I’m out for breakfast; when I do, so often it’s corned beef hash from a can. I like that sometimes, but it’s so salty! Hash seemed like it should be simple to make, but I never tried to make it until recently when I had a leftover roast that I really couldn’t figure out what else to do with. It was perfect!
I used this recipe as a jumping board. Other recipes added liquid, including milk or cream (I guess to make it more of a gravy?). I resisted initially, but found that adding a little liquid at the end added moisture to the beef and allowed me to scrape up browned bits from the pan. Leftover liquid from your roast is perfect as it should already be seasoned to your liking. I’d need to salt lightly if using broth since it’s often salty (and the liquid cooks off), and I’d need to add some extra salt, pepper, and other seasonings like thyme or garlic if I used water. Mushrooms are optional; they didn’t add much to the dish for me. I wouldn’t forgo the red bell pepper, though – it adds a little more flavor and oomph to the dish. Another thing I like about this recipe – from start to finish, it only took 30 minutes, which is about as much time as I want to spend on a single meal.
Like this recipe? Rate it and leave a comment below!
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This delicious and easy roast beef hash recipe uses up leftover roast and potatoes for a quick, delicious, and satisfying weeknight meal!
- 16 ounces potatoes (leftover are fine; mine were Yukon Gold)
- 12-16 ounces leftover roast beef (mine was originally London Broil)
- 1 red bell pepper
- 1 onion
- 1 1/2 cups sliced mushrooms (optional)
- 1 tablespoon oil
- 1/2 cup leftover liquid from roast, or broth, or water
- salt and pepper (to taste)
- garlic powder and dried thyme (only if using water above; to taste)
If potatoes are raw, cook them. Scrub them, pierce them with a fork, and microwave them on high power for 5-8 minutes (depending on the size of your potatoes). 5 is sufficient for small ones; poke them with a fork to see if they're done, and microwave longer if necessary. Cool potatoes until you can handle them, then cut them into bite size pieces.
While potatoes cook and cool, roughly chop the beef and dice the bell pepper and onion.
Heat oil in a heavy skillet on medium heat. (I used cast iron.) Add potatoes, beef, and vegetables and stir briefly to combine. Season liberally with salt and pepper (although go lightly on salt if your broth is salty). Cook for 5 minutes without stirring. Flip and stir the mixture to get the browned parts on top, season again, and cook another 5 minutes without stirring.
Flip and stir again to get browned pieces from the bottom. Add broth, then flip and stir to mix in the liquid and scrape any other browned pieces from the bottom. Add garlic powder and thyme at this point if using water instead of broth or cooking liquid.
Check the seasoning once the liquid has cooked off, then serve.
Adapted from All Recipes