Old-Fashioned Roast Beef Hash

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When I think of good, old-fashioned comfort foods, this recipe for Roast Beef Hash would definitely be near the top of my list.

When I was growing up, my mom often made a variation of this hash. It’s the perfect way to use up some leftover potatoes and stretch out the remainder of your Sunday roast beef dinner. (I grew up in a working-class family of seven, so being creative with leftovers was a must!)

Music Man grew up eating roast beef hash too. So, after we married, we weren’t long combining the best-loved elements of the classic roast beef hash from both families and creating our own recipe.

Sometimes, depending on what we had on hand, I have substituted corned beef or even ham for the roast beef. While both turned out great, leftover roast beef is my favourite.

Another thing (besides using up the little bits of a leftover roast) that I like about this old-fashioned roast beef hash is you just need to add a couple easy sides to complete the meal. Some of our favourites are, broccoli, carrots, green and yellow beans, steamed spinach or a nice big tossed salad.

If you have leftover gravy from your roast beef dinner, heat that up too. It’s delicious spooned over the hash!

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Old-Fashioned Roast Beef Hash

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Serves: 4

Ingredients

1 large onion, chopped
¼ - ⅓ cup butter
Approximately 3 cups of cubed, cooked potatoes (You can use leftover cubed potatoes or cut fresh potatoes into a 1” dice, boil until fork tender, drain and cool.)
2-3 slices of bread, cut into 1” dice ( I just use whatever type of bread I have on hand.)
½ - 1 cup of leftover roast beef, cut into approximately 1” pieces.
salt and pepper, to taste

Instructions

In a large uncovered frying pan, melt a couple of tablespoons of the butter, add chopped onion and sauté onion until translucent. Remove cooked onion from pan and place in a medium bowl.
If necessary, add more butter to frying pan and add bread pieces. Try to keep them in a single layer, brown on one side and then flip them to brown on the other side. I find a fork works well for flipping the bread. Remove cooked bread from pan and add to the bowl with onion.
If necessary, add more butter to frying pan and pour in cooked, diced potatoes. Try to keep a somewhat flat layer and occasionally flip with a spatula, to brown potatoes.
When potatoes have browned, add cooked roast beef and reserved onions and bread to the pan. Fry, uncovered, for a few more minutes to heat the roast beef and reheat the onions and bread.
Season with salt and pepper, to taste.
Serve immediately.