Leftover Roast Beef Hash is made with roast beef and potatoes you have left over from dinner that you fry with chopped onion.
Perfect for weekend brunches and quick suppers this is a tasty way to makeover leftovers that everyone will love!
What makes leftover roast beef hash so yummy is frying the potatoes and roast beef so that they become browned, and the edges become a little crispy and oh, so, delicious from the toasty brown caramelization!
My mom taught me the value of making a roast and then using the leftovers to make a second meal. She often would get two meals from every roast by chopping or grinding the leftover meat to make hash or pasties.
So, I almost always have some roast beef left over after a nice meal of it, and making a fried hash is a quick and easy way to enjoy it again without it just being a sandwich or warmed-up slices.
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Even better, a hash is one of those dishes that makes not just a hearty breakfast, it can also be a quick but hearty dinner.
Why We Love Leftover Roast Beef Hash
- Uses Mostly Leftover Ingredients
- It Can be Made with More or Less Meat.
- Quick and Easy to Make – a 30-Minute Recipe
- Can Be Served for Breakfast or Dinner
- It Makes Leftovers Look Like a Brand New Meal!
And the best part is that remaking leftover roast beef into hash is super
easy! The general steps are to chop and slice the potatoes, leftover roast, and
onion. Then fry and sauté them in stages in a large skillet until everything
has delicious crispy edges.
This is also one of those dishes where you can change the ratios of meat to
potatoes and onions, and it will still be delicious! Only have a little meat?
You can add more potatoes and still make a great-tasting hash.
So, let's cook!
Ingredients
Here's what you need for Leftover Roast Beef Hash:
- Cooked Potatoes - These can be any potato, that has been cooked, roasted, or baked. New potatoes and fingerlings will hold their shape, while russet potatoes will break apart. The hash will look different depending on the potato use and all are delicious.
- Leftover Roast Beef - You can use a slice or two of a leftover roast, or shreds and bits and pieces.
- Onion - Any type of onion will work. I like using a red onion but have also used yellow, white, and even green scallions.
- Olive Oil - Extra virgin olive oil gives a nice flavor to the hash, but you can use any cooking oil.
- Salt - Just regular table salt is fine.
- Black Pepper - Freshly ground black pepper always tastes best. It has a spicey yet flowery aroma and taste.
Please see the recipe card for the exact quantities.
Step-by-Step Instructions
Fry the Potatoes: Heat a large skillet over medium-high heat. Add half of the olive oil. When the oil is shimmering, add the potatoes and fry and turn them until they are golden brown on all sides.
Sauté the Onions: Push the potatoes to one side of the pan and add half of the remaining olive oil to the empty side of the pan. Add the red onions and cook them for 1 to 2 minutes, stirring and turning them often.
Sear the Leftover Roast Beef: Push the onions into the potatoes to one side of the skillet and add the last of the remaining olive oil. Add the leftover roast beef. Let the roast beef fry and brown for 1 to 2 minutes. Then mix and turn it into the fried potatoes and onions. Let the hash sizzle and cook, stirring and turning it until it is heated through. Taste and season with salt and pepper as needed.
Serve the hash and enjoy!
I like to add a little ketchup when eating this hash and my husband likes A.1. Steak Sauce. You can also add Worcestershire sauce, your favorite hot sauce, and even soy sauce.
My Top Tips
♡ When cooking hash it is important to sear and brown the potatoes and leftover roast beef as much as possible. Keep the hash moving as it sizzles in the pan for great caramelization and flavor!
Substitutions & Variations
- Substitute Corned Beef - instead of roast beef you can substitute corned beef for a delicious hash. I like to sprinkle in a few green onions toward the end of cooking this to give a bright onion flavor.
- Substitute Pot Roast - Oh my! Leftover pot roast makes an excellent hash. In this case, the meat will be more shredded and chopped than cubed.
- Add Roast Drippings - Save the roast drippings, even if they aren't very much. They will add a nice boost of beefy flavor to the hash.
Recipe FAQs
Yes! It can be made in advance and stored in a covered container in the refrigerator.
Simply heat a large skillet over medium-high heat and add 1 to 2 teaspoons of cooking oil. When the oil is shimmering add the hash. Stir and turn the hash, then add 1 to 2 tablespoons of water, cover the pan, and reduce the heat to medium. Let the hash cook until it is heated through.
You can freeze leftover Roast Beef Hash in a freezer-safe container for up to a month. To reheat frozen hash, let it thaw in the refrigerator overnight and then reheat it as directed above.
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📖 Recipe
Leftover Roast Beef Hash
Equipment
- 1 10" Skillet
Ingredients
- 2 Tablespoons Olive Oil
- 2 Cups Cooked Potatoes, Cubed or Sliced
- ½ Cup Red Onion, Sliced or Chopped
- 2 Cups Leftover Roast Beef, Cubed or Chopped
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
Instructions
- Fry the Potatoes: Heat a large skillet over medium-high heat. Add half of the olive oil. When the oil is shimmering, add the potatoes and fry and turn them until they are golden brown on all sides.2 Tablespoons Olive Oil, 2 Cups Cooked Potatoes
- Sauté the Onions: Push the potatoes to one side of the pan and add half of the remaining olive oil to the empty side of the pan. Add the red onions and cook them for 1 to 2 minutes, stirring and turning them often.½ Cup Red Onion
- Sear the Leftover Roast Beef: Push the onions into the potatoes to one side of the skillet and add the last of the remaining olive oil. Add the leftover roast beef. Let the roast beef fry and brown for 1 to 2 minutes. Then mix and turn it into the fried potatoes and onions. Let the hash sizzle and cook, stirring and turning it until it is heated through. Taste and season with salt and pepper as needed. Serve and Enjoy!2 Cups Leftover Roast Beef, ½ Teaspoon Salt, ½ Teaspoon Black Pepper
Notes
- Substitute Corned Beef - instead of roast beef you can substitute corned beef for a delicious hash. I like to sprinkle in a few green onions toward the end of cooking this to give a bright onion flavor.
- Substitute Pot Roast - Oh my! Leftover pot roast makes an excellent hash. In this case, the meat will be more shredded and chopped than cubed.
- Add Roast Drippings - Save the roast drippings, even if they aren't very much. They will add a nice boost of beefy flavor to the hash.
Nutrition Per Serving
All nutritional information on this site is an estimate. Your results may vary.
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