Easy Roast Beef Hash Recipe (Using Leftover Roast Beef) Recipe
This easy roast beef hash recipe is a delicious way to transform leftover pot roast into a hearty and flavorful breakfast or brunch dish. Combining crispy pan-fried potatoes, sweet onions, green bell peppers, and tender shredded roast beef, it’s seasoned with a blend of spices and finished with a rich beef stock sauce for extra depth. Perfect for a comforting meal that reduces food waste while delivering big taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast, Brunch
- Method: Frying
- Cuisine: American
Ingredients
Hash Ingredients
- ¼ cup peanut oil (or vegetable oil or any high smoke point oil)
- 4 medium russet or Idaho potatoes, peeled and cut into approximately half-inch cubes
- ½ sweet onion, chopped (Vidalia onions preferred if available)
- ½ green bell pepper, seeded and chopped
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground thyme
- 2 cups cubed or shredded leftover pot roast
Sauce Ingredients
- ½ cup beef stock
- ½ teaspoon cornstarch
- 1 teaspoon Worcestershire sauce
Instructions
- Prep the Potatoes: Peel and dice the russet or Idaho potatoes into roughly half-inch cubes for even cooking and ideal hash texture.
- Cook the Vegetables: Heat the peanut oil in a large skillet over medium-high heat. Add the chopped onion and green bell pepper and sauté until softened, about 3-4 minutes.
- Fry the Potatoes: Add the cubed potatoes to the skillet with the vegetables. Season with Kosher salt, black pepper, and ground thyme. Cook, stirring occasionally, until the potatoes are golden brown and tender, about 15-20 minutes.
- Add the Roast Beef: Stir in the cubed or shredded leftover pot roast to the skillet. Mix well and allow the beef to warm through, about 3-5 minutes.
- Make the Sauce: In a small bowl, combine the beef stock, cornstarch, and Worcestershire sauce. Stir until the cornstarch is fully dissolved.
- Combine and Thicken: Pour the sauce mixture into the skillet with the hash. Cook while stirring for another 2-3 minutes until the sauce thickens and coats the hash evenly.
- Serve: Remove from heat and serve immediately, enjoying the robust flavors of the roast beef hash.
Notes
- You can substitute peanut oil with any oil that has a high smoke point, like vegetable or canola oil.
- Use Vidalia onions if possible for a sweeter flavor.
- Leftover pot roast can be cubed or shredded depending on your preference.
- If you prefer a thicker hash, reduce the beef stock slightly or add an extra ¼ teaspoon of cornstarch.
- For crispier potatoes, consider parboiling before pan-frying.
- This dish can be served with eggs for a complete breakfast.
