Best 2 Pot Roast Hash Recipes

**Pot roast hash is a hearty and flavorful dish made with leftover pot roast, potatoes, and vegetables.**
It's a great way to use up leftovers and it's also a delicious and satisfying meal on its own.

**This article provides three different recipes for pot roast hash:**

1. **Classic Pot Roast Hash**: This recipe is a simple and straightforward way to make pot roast hash.
It includes leftover pot roast, potatoes, onions, and bell peppers, cooked together in a skillet until golden brown.

2. **Loaded Pot Roast Hash**: This recipe is a bit more decadent than the classic version.
It includes leftover pot roast, potatoes, bacon, cheese, and eggs, all cooked together in a skillet until golden brown and bubbly.

3. **Sweet Potato Pot Roast Hash**: This recipe is a healthier twist on the classic dish.
It includes leftover pot roast, sweet potatoes, onions, and bell peppers, cooked together in a skillet until golden brown.

**No matter which recipe you choose, you're sure to enjoy this delicious and satisfying dish.**

**Here are some of the benefits of pot roast hash:**

* It's a great way to use up leftover pot roast.
* It's a hearty and flavorful meal that's perfect for a cold winter day.
* It's a relatively easy dish to make.
* It's a versatile dish that can be customized to your own taste.

**So what are you waiting for? Give one of these pot roast hash recipes a try today!**

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

POT-ROAST HASH

Pot-Roast Hash image

Beef, potatoes, onions, and peppers are panfried then topped with eggs in this savory dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 40m

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
2 baking potatoes (about 1 pound), peeled and cut into 1/4-inch dice
Salt and pepper
1 onion, chopped (about 1 1/2 Cups)
1 green bell pepper, chopped
2 cups leftover Pot Roast, (cut into 1/4-inch dice)
1/2 cup leftover pan juices, (optional)
4 eggs

Steps:

In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Stir in potatoes, 1 teaspoon each salt and pepper. Cover, and cook for 8 minutes, stirring once.
Add remaining 1 tablespoon oil, onion, and bell pepper. Cook, stirring frequently, until soft, about 8 minutes. Add pot roast and pan juices, if using, and cook, stirring occasionally, until heated through, about 7 minutes. Transfer to individual plates; keep warm.
Wipe the skillet with a paper towel, and put pan over medium heat. Crack the eggs into the pan, and cook until the whites are just set, 4 to 5 minutes. Top the hash with the eggs.

Tips:

For the best flavor, use a chuck roast or another tough cut of beef with good marbling.
Browning the beef and vegetables before adding them to the slow cooker helps to develop flavor.
Add enough liquid to the slow cooker so that the beef is mostly covered.
Cook the beef on low for 8-10 hours or on high for 4-6 hours, or until the beef is fall-apart tender.
Shred the beef with two forks before adding it to the hash.
Use a variety of vegetables in your hash, such as potatoes, onions, carrots, and celery.
Season the hash to taste with salt, pepper, and other desired seasonings.
Serve the hash with eggs, toast, or your favorite breakfast sides.

Conclusion:

Pot roast hash is a delicious and easy-to-make breakfast or brunch dish that is perfect for using up leftover pot roast. With a few simple ingredients and a little bit of time, you can create a hearty and flavorful meal that the whole family will enjoy. So next time you have leftover pot roast, don't throw it away - make pot roast hash instead!