roast beef hash
Roast Beef Hash
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Serves 3-4
Author: Leona Konkel
  • 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
  1. 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). [My microwave has a baked potato button, which I always use.] Cool them until you can handle them, then cut them into bite size pieces.
  2. While potatoes cook and cool, roughly chop the beef and dice the bell pepper and onion.
  3. 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.
  4. 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. Check the seasoning once the liquid has cooked off, then serve.