This delicious and easy roast beef hash recipe uses up leftover roast and potatoes for a quick, delicious, and satisfying weeknight meal!
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.
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