Best Roast Beef Hash

If you ask me, roast beef hash is one of those perfect comfort foods.

This hearty skillet meal takes leftover roast beef and turns it into something completely new and satisfying. Crispy potatoes and tender onions mix with chunks of beef, all browned together until the edges get nice and crusty.

It’s the kind of breakfast-for-dinner dish that makes everyone happy, especially when you top it with a runny fried egg. The meat gets a second chance to shine, while simple seasonings bring all the flavors together.

It’s a no-fuss meal that works any time of day, and it’s exactly what you need when you’re craving something warm and filling.

What Kind of Potatoes Should I Use?

For a really good hash, waxy potatoes like Yukon Gold or red potatoes are your best friends since they hold their shape well during cooking and won’t turn to mush. If you’re starting with raw potatoes, boiling them the day before and letting them chill in the fridge will help them crisp up better in the pan. While russet potatoes can work too, they tend to break down more easily and might not give you those nice, crispy edges that make hash so delicious. Just make sure whatever type you choose is cut into even-sized pieces – about 1/2 inch cubes work great – so they’ll cook evenly and get that perfect golden-brown crust.

Options for Substitutions

This classic hash recipe is pretty forgiving and works well with several substitutions:

• Roast beef: No leftover roast beef? You can use any cooked beef like pot roast, steak, or even corned beef. In a pinch, ground beef works too – just cook it separately first and drain the fat.
• Potatoes: Any type of potato works here – russet, red, or Yukon gold. You could even use sweet potatoes for a different spin. Just make sure they’re pre-cooked until tender but still firm.
• Red onion: Yellow or white onions work just as well. For a milder flavor, try using shallots. Green onions can work too, but add them near the end to prevent burning.
• Olive oil: Feel free to use butter, vegetable oil, or even bacon fat for extra flavor. If using butter, mix it with a bit of oil to prevent burning.

Watch Out for These Mistakes While Cooking

The biggest mistake when making roast beef hash is overcrowding the pan, which prevents the potatoes from getting that irresistible golden-brown crust – use a large skillet and spread ingredients in a single layer, working in batches if needed. A common error is stirring the hash too frequently; instead, let it cook undisturbed for 4-5 minutes on each side to develop a crispy exterior. Getting your pan temperature wrong can also affect the final result – starting with a medium-high heat helps create that perfect crust, but be ready to lower it if things start browning too quickly. For the best texture, make sure your potatoes and beef are cut into similar-sized pieces (about 1/2 inch) so everything cooks evenly and gets properly crispy.

What to Serve With Roast Beef Hash?

This hearty roast beef hash is basically a complete meal on its own, but there are some tasty ways to round it out! A fried egg with a runny yolk on top is pretty much a must – the way the yolk mixes with the crispy potatoes and beef is just so good. For a morning twist, serve it with some buttered toast or English muffins for soaking up all those delicious bits from the plate. If you’re making this for dinner, a simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the hash. You could also add some sautéed mushrooms or a dollop of sour cream on the side for extra flavor.

Storage Instructions

Keep Fresh: This roast beef hash stays good in an airtight container in the fridge for up to 3 days. The flavors actually get better as they mingle together overnight, making it a perfect make-ahead meal for busy weekdays.

Prep Ahead: You can save time by chopping your potatoes, onions, and roast beef the night before. Just keep them in separate containers in the fridge, and when you’re ready to cook, everything’s prepped and ready to go!

Warm Up: To bring back the crispy texture, heat your leftover hash in a skillet over medium heat for about 5-7 minutes. Add a small splash of oil if needed, and stir occasionally until everything’s hot and the potatoes get their crunch back. The microwave works too, but you won’t get that nice crispy texture.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 60-70 g
• Fat: 40-50 g
• Carbohydrates: 60-70 g

Ingredients

• 1/2 tsp salt
• 2 cups cooked cubed potatoes
• 1/2 cup sliced red onion
• 2 tbsp olive oil (I use Colavita extra virgin olive oil)
• 2 cups cubed cooked roast beef (cut into 1/2-inch pieces)
• 1/2 tsp ground black pepper (freshly ground for best flavor)

Step 1: Fry the Potatoes

Begin by heating a large skillet over medium-high heat.

Add half of the olive oil to the skillet.

Once the oil becomes shimmering, carefully add the potatoes.

Fry and turn them occasionally until the potatoes are golden brown on all sides.

Step 2: Sauté the Onions

Once the potatoes are golden, push them to one side of the pan.

Add half of the remaining olive oil to the empty side of the pan.

Introduce the red onions to this side and cook for 1 to 2 minutes, stirring and turning them often until they become slightly translucent and fragrant.

Step 3: Sear the Leftover Roast Beef

Move the onions into the potatoes to one side of the skillet, creating space for the next step.

Add the last of the remaining olive oil to the open side of the skillet.

Place the leftover roast beef in the open space and allow it to sear and brown for 1 to 2 minutes.

After searing, mix and turn the roast beef into the fried potatoes and onions.

Step 4: Combine and Cook the Hash

Let the hash sizzle as it cooks, continuing to stir and turn the ingredients until all components are heated through.

Taste the mixture and season with salt and pepper as needed to your preference.

Step 5: Serve and Enjoy

Once the hash is thoroughly cooked and seasoned, transfer it to a serving dish.

Serve hot and enjoy this hearty and satisfying dish!