Best 10 5 Ingredient Roast Beef Hash Recipes

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Calling all beef hash enthusiasts! Get ready to tantalize your taste buds with a delectable journey into the world of easy-to-make and incredibly flavorful roast beef hash recipes. From classic comfort food to unique culinary creations, this article presents a treasure trove of culinary delights that will satisfy every palate.

Whether you're a seasoned chef or a home cook looking for a hassle-free meal, this collection of recipes caters to all skill levels. Discover the traditional magic of Corned Beef Hash with Potatoes, where tender corned beef and crispy potatoes unite in a symphony of flavors. Embark on a culinary adventure with Southwestern Roast Beef Hash, where bold spices and colorful ingredients create a fiesta for your senses. And for a taste of hearty goodness, try the One-Pot Roast Beef Hash, a comforting dish that combines savory beef, aromatic vegetables, and a rich gravy, all in one pot.

But that's not all! This article also features a delightful twist on the classic with the Sweet Potato Roast Beef Hash. This innovative recipe pairs tender roast beef with the natural sweetness of roasted sweet potatoes, creating a harmonious balance of flavors. And for those who love a bit of heat, the Spicy Roast Beef Hash packs a punch with its zesty blend of spices and jalapeños, sure to ignite your taste buds.

So, grab your apron, gather your ingredients, and let's embark on a culinary journey that celebrates the versatility and deliciousness of roast beef hash. With these easy-to-follow recipes, you'll be whipping up mouthwatering meals that will leave your family and friends craving for more.

Here are our top 10 tried and tested recipes!

ROAST BEEF HASH AND EGGS



Roast Beef Hash and Eggs image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 pound Yukon Gold potatoes, unpeeled, 3/4-inch diced
2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper
4 ounces thick-cut applewood smoked bacon, 1/2-inch diced
Good olive oil
2 cups sliced yellow onion (2 onions)
12 ounces (1-inch-thick-sliced) cooked roast beef, cut in 1-inch cubes
6 ounces Brussels sprouts, ends trimmed and thinly sliced
1/2 teaspoon Sriracha
1 tablespoon unsalted butter
4 extra-large eggs
4 (1/2-inch-thick) slices bread from a boule, toasted
2 tablespoons minced chives, for serving

Steps:

  • Place the diced potatoes in a medium saucepan, add water to cover by 2 inches, plus the vinegar and 2 teaspoons salt. Bring to a boil, lower the heat, and simmer for 5 minutes. Drain and set aside.
  • Meanwhile, heat a large (12-inch) saute pan over medium heat, add the bacon, and saute for 6 to 8 minutes, until lightly browned. Transfer the bacon to a plate using a slotted spoon. Put the potatoes in the saute pan and cook over medium to medium-high heat, tossing occasionally with a spatula, for 6 to 8 minutes, until the potatoes are lightly browned. If the pan is dry, add a few tablespoons olive oil. Add the bacon, onion, 2 teaspoons salt, and 1 teaspoon pepper, toss well, and cook over medium heat for 8 minutes, tossing occasionally. Add the beef, Brussels sprouts, and Sriracha, and cook for 3 to 4 minutes, tossing occasionally, until heated through and the sprouts are crisp-tender.
  • Meanwhile, melt the butter in a medium (10-inch) saute pan. Carefully crack the eggs into the corners of the pan, sprinkle with salt and pepper, and cook over medium heat for 3 to 4 minutes, until the whites are almost cooked. Cover the pan and cook over low heat for one minute, until the whites are cooked but the yolks are still runny.
  • Spoon a serving of hash and place a piece of toast on each of 4 dinner plates. Place an egg on top of each piece of toast. Sprinkle with chives and salt and serve hot.

TRADITIONAL ROAST BEEF HASH



Traditional Roast Beef Hash image

Traditional roast beef hash! Cooked beef, ground through a meat grinder with onions and potatoes and then fried.

Provided by Elise Bauer

Categories     Dinner     Quick and Easy     Beef     Beef Roast     Hash

Time 30m

Yield 1 pan

Number Of Ingredients 6

2 cups roughly chopped cooked roast beef or pot roast beef
1 large Russett or 2 smaller Yukon gold potatoes, peeled and quartered
1 large onion, peeled and quartered
3 tablespoons extra virgin olive oil
Salt and pepper
Ketchup

Steps:

  • Grind the beef, potatoes, and onions together: Take approximately equal proportions of beef, potatoes, and onions and put them through a meat grinder using a medium grinder attachment so that they are well mixed and ground. If you don't have a meat grinder, you can pulse a few times in a food processor, or finely chop by hand.

ROAST BEEF-POTATO HASH



Roast Beef-Potato Hash image

The convenience of frozen hash brown potatoes gives this recipe a jumpstart to creating a golden crisp potato cake that's finished like an open-faced sandwich with roast beef and melty cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons vegetable oil
1 pound frozen shredded hash brown potatoes
Kosher salt and freshly ground pepper
8 thin slices roast beef
8 thin slices white American cheese
1/2 small red onion, thinly sliced and separated into rings
2 tablespoons chopped fresh chives

Steps:

  • Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the frozen hash browns, 3/4 teaspoon salt and a few grinds of pepper. Flatten the potatoes, cover and cook, without stirring, until starting to brown on the bottom, 3 to 5 minutes. Stir a few times, cover and cook, stirring occasionally, until mostly browned, about 15 minutes. (Reduce the heat to medium if the potatoes are browning too quickly.) Use a wooden spoon or spatula to shape the potatoes into 4 rounds.
  • Top the potato rounds with 2 roast beef slices each; season lightly with salt and pepper. Cover with 2 cheese slices each, then top with the red onion. Cover and cook over medium heat until the cheese is just melted, about 2 minutes; sprinkle with the chives.

Nutrition Facts : Calories 400, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 63 milligrams, Sodium 986 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 24 grams, Sugar 4 grams

LEFTOVER ROAST BEEF HASH



Leftover Roast Beef Hash image

Our family always has leftover roast beef and this recipe is a great way to finish it up!

Provided by IVPLAY

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 37m

Yield 6

Number Of Ingredients 6

3 russet potatoes
2 cups 1/2-inch cubes roast beef
1 onion, finely chopped
1 green bell pepper, thinly sliced
½ cup sliced fresh mushrooms
1 tablespoon vegetable oil

Steps:

  • Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
  • Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
  • Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
  • Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.

Nutrition Facts : Calories 165.2 calories, Carbohydrate 23.8 g, Cholesterol 18.1 mg, Fat 3.6 g, Fiber 3.4 g, Protein 10.5 g, SaturatedFat 0.9 g, Sodium 389.8 mg, Sugar 3.2 g

PRESSURE-COOKER POT ROAST HASH



Pressure-Cooker Pot Roast Hash image

I love to cook a "Sunday style" pot roast for weeknights. Make it into pot roast hash for any day of the week. -Gina Jackson, Ogdensburg, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 10 servings.

Number Of Ingredients 15

1 cup warm water (110° to 115°)
1 tablespoon beef base
1/2 pound sliced fresh mushrooms
1 large onion, coarsely chopped
3 garlic cloves, minced
1 boneless beef chuck roast (3 pounds)
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 package (28 ounces) frozen O'Brien potatoes
EGGS:
2 tablespoons butter, divided
10 large eggs, divided use
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
Minced chives

Steps:

  • In a 6-qt. electric pressure cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to pressure cooker. Drizzle with Worcestershire sauce. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure., Remove roast; when cool enough to handle, shred meat with 2 forks. In a large skillet, cook potatoes according to package directions; stir in shredded beef. Using a slotted spoon, transfer vegetables from pressure cooker to skillet; heat through. Discard cooking juices. , For eggs, heat 1 tablespoon butter over medium-high heat in another large skillet. Break 5 eggs, 1 at a time, into pan. Sprinkle with half the salt and pepper. Reduce heat to low. Cook until eggs reach desired doneness, turning after whites are set if desired. Repeat with remaining butter, eggs, salt and pepper. Serve eggs over hash; sprinkle with chives.

Nutrition Facts : Calories 429 calories, Fat 24g fat (8g saturated fat), Cholesterol 281mg cholesterol, Sodium 15mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.

ROAST BEEF HASH



Roast Beef Hash image

Make and share this Roast Beef Hash recipe from Food.com.

Provided by Susie in Texas

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped onion
1 1/2 cups diced potatoes
3 cups cubed leftover roast beef
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 cup milk
1/2 cup leftover gravy

Steps:

  • In large skillet, cook onion in butter until tender crisp.
  • Add remaining ingredients except milk and gravy.
  • Whisk milk and gravy together until smooth.
  • Add to skillet.
  • (If there is no leftover gravy, just increase milk to 1 1/2 cups.) Stir all together and bring to a boil.
  • Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done.
  • The liquid should be absorbed.

5-INGREDIENT ROAST BEEF HASH



5-Ingredient Roast Beef Hash image

This takes leftovers, mixes them with Simply Potatoes and makes it a simply easy dinner! It can be made the night before & then just thrown in the oven for dinner too!

Provided by Grill Works

Categories     One Dish Meal

Time 1h20m

Yield 1 9x13 pan, 6-8 serving(s)

Number Of Ingredients 5

1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
2 -3 lbs leftover roast beef or 2 -3 lbs store bought pre- cooked beef roast, small dice
4 -5 carrots, half coin cut, sauteed until tender
1 (1 ounce) package mccormick beef stew seasoning
1 1/2 cups beef broth

Steps:

  • Preheat oven to 350 degrees.
  • Toss all ingredients together in a medium sized bowl except beef broth until well combine.
  • Press into a 9x13 pan and pour beef broth over all.
  • Cover with plastic wrap & foil then bake for about 40 minutes or until potatoes are tender.
  • Increase heat to 450 degrees, remove foil & plastic then bake for 10 to 15 minutes more or until the top is crispy.

ROAST BEEF HASH



Roast Beef Hash image

Old family recipe of my great grandmother Ellen Kay Sullivan, who gave it to daughter-in-law Mabel Kennedy Sullivan & told her, "This is Frank's favorite breakfast! He says it sticks to his ribs!" When my parents married, grandma Mabel repeated this to my mother & my mother told me every time she made it! Dad said he was a...

Provided by Colleen Sowa

Categories     Meat Breakfast

Time 25m

Number Of Ingredients 9

4 c left over roast beef (cut up)
1 large onion (diced or minced fine)
6 - 9 large potatoes (cooked and cut up)
1/2 tsp salt
1 tsp ground black pepper
1 tsp garlic powder
1/2 tsp basil, dried
2 pkg brown gravy mix
1 Tbsp ketchup

Steps:

  • 1. Use left over cooked roast, cut into bite size pieces. Prepare onion chopping and potatoes by slicing.
  • 2. In large skillet: Put meat, onions and potatoes in skillet. Brown potatoes and beef, and make onions translucent.
  • 3. Add remaining ingredients to skillet along with the amount of water on gravy mix packets.
  • 4. Cook until the liquid cooks down and is mostly absorbed.
  • 5. Serve alone or with eggs and toast. Or as pictured with eggs and blueberry pie, Bob's favorite!
  • 6. *** This time I used left overs from Rose Mary Mogan's recipe: https://www.justapinch.com/recipes/main-course/roasts/dans-grilled-smoked-sirloin-tip-roast.html?utm_source=160918&utm_medium=email&utm_campaign=transaction-recipecomment#page1:comment2178270

OVEN BEEF HASH



Oven Beef Hash image

"With just the two of us, we usually have leftovers of some sort, so hash is a regular menu item at our house," admits Dorothy Pritchett of Wills Point, Texas. "It's nice to have a hash that I can pop in the oven."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

3 cups diced cooked potatoes
1-1/2 cups cubed cooked roast beef
1 can (5 ounces) evaporated milk
1/4 cup minced fresh parsley
1/4 cup finely chopped onion
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup crushed saltines
1 tablespoon butter, melted

Steps:

  • In a large bowl, combine the first eight ingredients. Spoon into a greased 1-1/2-qt. baking dish. Combine saltines and butter; sprinkle over top. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 312 calories, Fat 9g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 476mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

ROAST-BEEF HASH



Roast-Beef Hash image

Provided by Sam Sifton

Categories     main course, side dish

Time 20m

Yield Serves 2

Number Of Ingredients 7

Leftover roasted sirloin, chopped into medium-size pieces
Leftover roasted root vegetables
2 tablespoons butter
2 eggs
Salt
freshly ground black pepper to taste
Pinch of sweet Spanish paprika

Steps:

  • Heat 1 tablespoon butter in a large pan over medium heat until it foams. Add the leftover vegetables and cook for 3 minutes. Add the meat and stir to combine. Cook until the hash is hot, about 4 minutes. Season with salt and pepper to taste.
  • After stirring the meat into the hash, about 4 minutes in, melt the other tablespoon of butter in a separate pan over medium heat, until it foams. Crack the eggs into the pan and cook until the whites have set but the yolks are still runny.
  • Place the hash on a platter, with the eggs on top. Dust lightly with paprika and serve.

Tips:

  • Use leftover roast beef for the best flavor and texture.
  • If you don't have leftover roast beef, you can use deli roast beef or even ground beef.
  • You can use any type of potatoes you like for this recipe, but russet potatoes are a classic choice.
  • If you want a crispy hash, make sure to cook it in a hot skillet with plenty of butter or oil.
  • Serve the hash with your favorite toppings, such as eggs, avocado, salsa, or sour cream.

Conclusion:

This 5-ingredient roast beef hash is a quick and easy meal that's perfect for breakfast, lunch, or dinner. It's also a great way to use up leftover roast beef. With just a few simple ingredients, you can make a delicious and satisfying meal that the whole family will love.

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