Real Recipes From Real Home Cooks ®

roast beef hash

★★★★★ 1
a recipe by
Colleen Sowa
La Crosse, WI

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 "Meat and Potatoes kind of guy." Must run in the family, because I am a Meat and Potatoes kind of girl. I love telling my daughter & grandchildren all of the stories along with the recipes, so a little bit of each of them lives on... Play With Your Food ! xo

★★★★★ 1
serves 10 - 15
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For roast beef hash

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

How To Make roast beef hash

  • 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: