Shredded Beef and hash brown hash

Lynn Socko


This is another favorite way of mine to use up leftover pot roast.


★★★★★ 4 votes

15 Min
45 Min


  • 2 c
    leftover pot roast, shredded
  • 4 c
    russet potatoes, washed, soaked and shredded
  • 1
    green pepper, seeded and chopped
  • 1
    onion, sliced
  • ·
    garlic pwd, salt and pepper to taste

  • ·
    **buttered bread, toast, or rolls
  • ·
    **eggs, opt
  • ·
    **also good with gravy, opt.

How to Make Shredded Beef and hash brown hash


  1. Scrub potatoes and cut in half. Place i a bowl of water and soak as long as possible before cooking. This will release a lot of starch. Cook in skillet or on griddle till browned.
  2. Chop or shred leftover roast. Slice onion and chop pepper. You can use bell, anaheim, jalapeno or poblano. Cook onion and bell pepper in a couple tablespoons of olive oil till tender, add in beef, stock and spices, stir till warmed. Mix hash browns in with beef mixture.
  3. Serve has over bread, toast or rolls with your favorite eggs.

Printable Recipe Card

About Shredded Beef and hash brown hash

Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #hash

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