Mom's Roast Beef Hash

Kathie Carr


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.

★★★★★ 2 votes
15 Min


2 Tbsp
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
1/2 c
left over roast beef gravy (or more milk if you have no gravy)


1In 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.
2Reduce 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.

About this Recipe

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