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Home » Recipes » Beef

Roast Beef Hash

Published: Mar 18, 2017 · Modified: Mar 23, 2025 by Leona Konkel · This post may contain affiliate links · This blog generates income via ads

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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!

[This post contains affiliate links. I may make a commission for purchases made through links on this post. As an Amazon Associate, I earn from qualifying purchases.]

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  • 📖 Recipe
roast beef hash

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.

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📖 Recipe

roast beef hash
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Roast Beef Hash

This delicious and easy roast beef hash recipe uses up leftover roast and potatoes for a quick, delicious, and satisfying weeknight meal! 
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Author: Leona Konkel

Ingredients

  • 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 ½ cups sliced mushrooms (optional)
  • 1 tablespoon oil
  • ½ 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)

Instructions

  • 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.

Notes

Adapted from All Recipes

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Comments

  1. janebkrn says

    March 28, 2017 at 2:43 pm

    My Aunt Liz used to make this and I loved it. There was nothing fancy though - just meat and potatoes, maybe some onion. She had one if those old hamburger grinders that she put everything in so it was all diced the same little size. Some people would put ketchup on it. It could also have other firm chopped vegetables like carrots or parsnips. Yes it can be salty. It was funny because Liz was known for her unoriginal bland food, but everybody liked this.

    Reply
  2. Karen Middleton says

    February 04, 2025 at 10:22 am

    I love that this involves leftovers. So thrifty and resourceful! I made it using some brisket from the prior Friday. Instead of microwaving the potatoes, I diced them and cooked them in the pot while sausage cooked for the other hash.

    Reply
    • Leona Konkel says

      February 06, 2025 at 11:27 am

      I'm glad you enjoyed it!

      Reply

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Leona Konkel, November 2020

Hi, I'm Leona!

I love homemade sweets and baked goods, using real ingredients, not mixes. I also share easy-to-make meals - so that I can spend the rest of my time baking, not making dinner.

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