Best 13 Grandmas Roast Beef Hash Recipes

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A comforting and flavorful dish, roast beef hash is a classic brunch or dinner recipe that utilizes leftover roast beef. There are various methods to prepare this dish, including skillet-fried, oven-baked, or slow-cooked, each resulting in a unique texture and taste. Some recipes incorporate additional ingredients like potatoes, onions, and bell peppers, while others focus on the simplicity of the roast beef and its natural flavors. Whether you prefer crispy edges and a tender interior or a slow-cooked, melt-in-your-mouth texture, you'll find a roast beef hash recipe in this article that suits your preferences. Explore the diverse culinary interpretations of this timeless dish and discover new ways to enjoy leftover roast beef.

Here are our top 13 tried and tested recipes!

ROAST BEEF HASH



Roast Beef Hash image

Provided by Food Network

Time 8h30m

Yield 24 (2-cup) servings

Number Of Ingredients 13

15 pounds Golden Angus eye round
Salt and freshly ground black pepper
1 bunch thyme
4 heads garlic
2 onions
2 large carrots, diced
6 quarts chicken stock
1 quart quartered potatoes
1 cup chopped chives
1 cup chopped parsley
1 tablespoon butter
Poached eggs, optional
Hollandaise Sauce, optional

Steps:

  • Preheat the oven to 300 degrees F. Season meat with salt and pepper and sear on all sides in a hot saute pan. Place meat in a large roasting pan and cover with thyme, garlic, onions, carrots, chicken stock, and potatoes. Braise in the oven for 2 hours or until meat is tender. Strain liquid and place in an ice bath. Cool meat in liquid. Chop roasted onions and potatoes into a small dice. Shred beef and mix with potatoes, onions, chives, and parsley. Raise the oven to 350 degrees F. Heat a 10-inch cast iron skillet and add 1 tablespoon of butter. Place 2 cups of roast beef mix in skillet and place in the oven for approximately 15 minutes or until meat is slightly crisp on outside. Serve with poached eggs and hollandaise sauce, if desired.

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 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.

GRANDMA'S ROAST BEEF HASH



Grandma's Roast Beef Hash image

My Grandma, Viola Johnson was a Great Cook! She and Grandpa owned a cafe in Ogallala, NE, along, long , long, time a go, ( before I was born!).That's where a lot of her recipes came from! I Loved my Grandma's Cookin' !!!

Provided by Becky Graves

Categories     Roasts

Time 40m

Number Of Ingredients 5

leftover roastbeef
leftover gravy
2 potatoes,peeled, diced; cooked
2 carrots, peeled, diced; cooked
1 can(s) refrigerator biscuits or homemade

Steps:

  • 1. Preheat oven as instructed on Biscuit package. On the stove, warm up leftover roast beef; leftover carrots, onions; potatoes. In a 9 x 13 pan, put leftover roast beef; any leftover carrots, onions; potatoes. Add the extra cooked carrots and potatoes in, also. Put biscuits in, pour gravy on meat and vegetables. Bake as instructed on biscuit package.

GRANDMA'S ROAST BEEF



Grandma's Roast Beef image

French chef and "Rotis" author Stephane Reynaud developed this simple but savory roast recipe as an homage to childhood feasts at his grandmother's house.

Provided by Martha Stewart

Number Of Ingredients 11

2 tablespoons olive oil
1 1/3 pounds fingerling potatoes, halved
6 carrots, sliced crosswise on the bias
4 shallots, peeled and halved
6 cloves garlic, peeled
3 sprigs fresh thyme
1 bay leaf
Coarse salt and freshly ground pepper
7 tablespoons unsalted butter
1 (2 3/4-pound) center-cut beef tenderloin, tied
3/4 cup plus 2 tablespoons white wine

Steps:

  • Preheat oven to 350 degrees.
  • Heat olive oil in a large skillet with a lid over medium heat. Add potatoes, carrots, shallots, and garlic; cook, stirring to combine. Add thyme and bay leaf; cover and cook, stirring occasionally, for 15 minutes. Season with salt and pepper.
  • Heat 3 tablespoons butter in a roasting pan over high heat. Add beef and cook, turning, until browned on all sides. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of the steak reaches 120 degrees for rare, about 35 minutes.
  • Remove roast from oven and tent with aluminum foil; let stand 10 minutes. Do not turn off oven.
  • Transfer roast to a cutting board.
  • Add wine to roasting pan, scraping bottom to remove browned bits. Add remaining 4 tablespoons butter and stir until smooth and creamy. Add vegetables to roasting pan; transfer to oven and roast for 5 minutes. Slice beef and serve with vegetables.

MOM'S ROAST BEEF HASH



Mom's Roast Beef Hash image

This was often served on Monday for supper after we had roast beef for Sunday dinner. Mom would extend it with more potatoes if there was not a lot of beef left.

Provided by Kathie Carr

Categories     Roasts

Time 15m

Number Of Ingredients 8

2 Tbsp butter
1/2 c chopped onion
3 c left over, cooked roast beef, shredded
1 1/2 c cubed potatoes (not cooked)
2 tsp worcestershire sauce
salt and pepper to taste
1 c milk
1/2 c left over roast beef gravy (or more milk if you have no gravy)

Steps:

  • 1. In large skillet, cook onion and shredded beef in butter until onion is tender crisp and beef is just a bit crispy. 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.
  • 2. Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done. The liquid should be absorbed. NOTE: If you have leftover potatoes you can use cooked potatoes. Just reduce liquid by 1/2 cup and reduce final cooking time to merely heating the dish completely before serving.

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

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.

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

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.

POT ROAST HASH



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 6h45m

Yield 10 servings.

Number Of Ingredients 14

1 cup warm water
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
2 tablespoons butter
10 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
Minced chives

Steps:

  • In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Shred meat with two forks. In a large skillet, cook potatoes according to package directions; stir in shredded beef. Using a slotted spoon, add vegetables from slow cooker to skillet; heat through. Discard cooking juices., For eggs, in another skillet, heat 1 tablespoon butter over medium-high heat. Break five eggs, one at a time, into pan. Sprinkle with half of the salt and pepper. Reduce heat to low. Cook until desired doneness, turning after whites are set if desired. Repeat with remaining butter, eggs, salt and pepper. Serve eggs over hash; sprinkle with chives. Freeze option: Place shredded pot roast and vegetables in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan.

Nutrition Facts : Calories 429 calories, Fat 24g fat (8g saturated fat), Cholesterol 281mg cholesterol, Sodium 306mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.

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 Barbara Kafka

Categories     breakfast, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
1 medium onion, chopped
1 pound mashing potatoes, cooked, peeled, cooled and cut into 3/4-inch cubes
2 pounds rare-cooked roast beef, cut into 3/4-inch cubes
1 cup beef stock
6 ounces fresh spinach leaves, blanched and squeezed dry
1/4 cup chopped fresh parsley
1/2 teaspoon fresh thyme, chopped, or a pinch of dried
1/2 teaspoon fresh sage, chopped, or a pinch of dried
Salt and freshly ground black pepper

Steps:

  • In a large nonstick frying pan, melt butter over medium heat. Stir in the onion and cook, stirring occasionally, for 6 minutes.
  • Preheat broiler. In frying pan, stir in the potatoes, roast beef and stock. Cook, stirring, until mixture is fairly dry. Stir in the spinach and seasonings. Cook, stirring, until everything is well mixed and hot.
  • Turn out into an ovenproof dish, and brown under broiler.

Nutrition Facts : @context http, Calories 647, UnsaturatedFat 16 grams, Carbohydrate 26 grams, Fat 37 grams, Fiber 5 grams, Protein 52 grams, SaturatedFat 16 grams, Sodium 1131 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

  • For a crispy hash, use day-old bread or toast. Fresh bread will become soggy.
  • If you don't have leftover roast beef, you can use deli roast beef or cooked steak.
  • To make the hash ahead of time, cook it according to the recipe and then let it cool completely. Store the hash in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the hash in a pan over medium heat until warmed through.
  • Serve the hash with your favorite toppings, such as eggs, salsa, avocado, or cheese.

Conclusion:

Grandma's Roast Beef Hash is a delicious and easy-to-make breakfast or brunch dish. It's perfect for using up leftover roast beef, and it's a great way to get your kids to eat their vegetables. With a few simple ingredients and a little bit of time, you can make a hearty and satisfying meal that the whole family will love.

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