Mom's Roast Beef Hash

Marsha Gardner


We would beg my mom to make Roast Beef Hash when I was a kid. The problem was there was seldom leftovers to make hash. I remember a couple of us kids promising to not eat the beef for dinner if she would make hash the next night. It was that good. Having only three of us now at home we have leftovers and I make hash regularly.

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30 Min


leftover roast beef
raw potatoes, peeled and chopped
raw carrots, peeled, quartered
onions, peeled, quartered
olive oil, extra virgin
kosher salt and freshly ground black pepper
left over gravy

Directions Step-By-Step

Take approximately equal proportions of cooked beef, raw potatoes, raw carrots and raw onions and put them through a meat grinder using a medium grinder attachment so that they are well mixed and ground.
Heat enough oil to cover the bottom of frying pan, preferably a cast iron pan, on medium high to high heat. Add the hash to the frying pan so that a half an inch of hash covers the bottom of the pan. If you have more hash to cook, do so in separate batches. Add several tablespoons of oil.

Brown the hash, stirring only infrequently at first to make sure that the hash has an opportunity to brown well. As you cook the hash, add pinches of salt and fresh ground pepper. Do this a couple of times with each batch of hash. Cook for at least 10 minutes and until the hash is well browned.
Serve immediately with ketchup or warmed leftover beef gravy/

About this Recipe

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy