Pot Roast Leftover Hash Recipes

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LEFTOVER POT ROAST HASH



Leftover Pot Roast Hash image

This is another way we like to use leftover beef pot roast, potatoes, carrots, and gravy. The onion and cabbage start out raw. Plan your pot roast meal to have extra veggies for this. There is a lot of dicing, so when I was still working I use to dice it up the night before then it was faster when I came home from a long day. Buy shredded cabbage. Pepper and worcestershire sauce really depends upon how your gravy tastes. Top with eggs that you have either poached or fried, I have not included directions for how to fix eggs.

Provided by WiGal

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 cups cabbage, shredded
2 teaspoons fresh thyme, leaves
1 cup onion, minced
2 cups beef roast, cooked minced
2 cups potatoes, cooked diced
2 cups carrots, cooked diced
1 1/4 cups beef gravy
1/4 cup beef broth (optional)
1/2 teaspoon dill weed (optional)
1/4 pepper (to taste)
Worcestershire sauce, to taste
parsley, minced
4 -6 eggs (optional)

Steps:

  • Heat oil in large skillet over medium heat, stir in cabbage, thyme, and onion, cook for about 5 minutes, stirring often.
  • Stir in rest of ingredients, keep burner at medium.
  • Press mixture with spatula or put smaller heavy lid on top of, cook 8 minutes or until bottom browns.
  • Add small amounts of beef broth IF it looks too dry.
  • Start fixing your eggs-either poach or fry.
  • Turn over in sections; and it won't be neat-but that is okay- cook for about 8 more minutes, or until bottom browns.
  • Plate, sprinkle on parsley.
  • Top each portion with 1 egg.

Nutrition Facts : Calories 523.2, Fat 19.3, SaturatedFat 6.1, Cholesterol 171.6, Sodium 651.9, Carbohydrate 28.6, Fiber 5.3, Sugar 6.6, Protein 61.3

LEFTOVER ROAST BEEF HASH



Leftover Roast Beef Hash image

Our family always has leftover roast beef and this recipe is a great way to finish it up!

Provided by IVPLAY

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 37m

Yield 6

Number Of Ingredients 6

3 russet potatoes
2 cups 1/2-inch cubes roast beef
1 onion, finely chopped
1 green bell pepper, thinly sliced
½ cup sliced fresh mushrooms
1 tablespoon vegetable oil

Steps:

  • Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
  • Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
  • Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
  • Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.

Nutrition Facts : Calories 165.2 calories, Carbohydrate 23.8 g, Cholesterol 18.1 mg, Fat 3.6 g, Fiber 3.4 g, Protein 10.5 g, SaturatedFat 0.9 g, Sodium 389.8 mg, Sugar 3.2 g

POT ROAST HASH



Pot Roast Hash image

I love to cook a "Sunday style" pot roast for weeknights. Make it into pot roast hash for any day of the week. -Gina Jackson, Ogdensburg, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 6h45m

Yield 10 servings.

Number Of Ingredients 14

1 cup warm water
1 tablespoon beef base
1/2 pound sliced fresh mushrooms
1 large onion, coarsely chopped
3 garlic cloves, minced
1 boneless beef chuck roast (3 pounds)
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 package (28 ounces) frozen O'Brien potatoes
2 tablespoons butter
10 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
Minced chives

Steps:

  • In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Shred meat with two forks. In a large skillet, cook potatoes according to package directions; stir in shredded beef. Using a slotted spoon, add vegetables from slow cooker to skillet; heat through. Discard cooking juices., For eggs, in another skillet, heat 1 tablespoon butter over medium-high heat. Break five eggs, one at a time, into pan. Sprinkle with half of the salt and pepper. Reduce heat to low. Cook until desired doneness, turning after whites are set if desired. Repeat with remaining butter, eggs, salt and pepper. Serve eggs over hash; sprinkle with chives. Freeze option: Place shredded pot roast and vegetables in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan.

Nutrition Facts : Calories 429 calories, Fat 24g fat (8g saturated fat), Cholesterol 281mg cholesterol, Sodium 306mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.

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