Roast Beef Potato Hash Recipes

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BEEF AND POTATO HASH



Beef and Potato Hash image

Provided by Valerie Bertinelli

Categories     side-dish

Time 8h40m

Yield 2 to 3 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
4 scallions, chopped
1 pound Yukon gold potatoes, peeled and cut into 1/4-inch dice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups shredded beef from Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli (recipe follows), chopped
3 tablespoons chopped flat-leaf parsley
4 pounds boneless beef chuck roast, quartered
2 red, orange or yellow bell peppers, seeded and sliced
1 small onion, halved and thinly sliced
2 cloves garlic, chopped
One 15-ounce can diced tomatoes with basil and oregano
One 15-ounce can diced tomatoes with basil and oregano
2 teaspoons Italian seasoning
1/2 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • Melt the butter in a large nonstick skillet over medium-high heat. Add the scallions, potatoes, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the potatoes are golden brown and just tender, about 10 minutes; reduce the heat slightly if necessary to prevent the potatoes from burning. Add the beef and cook, stirring, until hot, about 5 minutes. Season with salt and pepper, and stir in the parsley.
  • Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.

ROAST BEEF-POTATO HASH



Roast Beef-Potato Hash image

The convenience of frozen hash brown potatoes gives this recipe a jumpstart to creating a golden crisp potato cake that's finished like an open-faced sandwich with roast beef and melty cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons vegetable oil
1 pound frozen shredded hash brown potatoes
Kosher salt and freshly ground pepper
8 thin slices roast beef
8 thin slices white American cheese
1/2 small red onion, thinly sliced and separated into rings
2 tablespoons chopped fresh chives

Steps:

  • Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the frozen hash browns, 3/4 teaspoon salt and a few grinds of pepper. Flatten the potatoes, cover and cook, without stirring, until starting to brown on the bottom, 3 to 5 minutes. Stir a few times, cover and cook, stirring occasionally, until mostly browned, about 15 minutes. (Reduce the heat to medium if the potatoes are browning too quickly.) Use a wooden spoon or spatula to shape the potatoes into 4 rounds.
  • Top the potato rounds with 2 roast beef slices each; season lightly with salt and pepper. Cover with 2 cheese slices each, then top with the red onion. Cover and cook over medium heat until the cheese is just melted, about 2 minutes; sprinkle with the chives.

Nutrition Facts : Calories 400, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 63 milligrams, Sodium 986 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 24 grams, Sugar 4 grams

ROAST BEEF HASH



Roast Beef Hash image

Provided by Food Network

Time 8h30m

Yield 24 (2-cup) servings

Number Of Ingredients 13

15 pounds Golden Angus eye round
Salt and freshly ground black pepper
1 bunch thyme
4 heads garlic
2 onions
2 large carrots, diced
6 quarts chicken stock
1 quart quartered potatoes
1 cup chopped chives
1 cup chopped parsley
1 tablespoon butter
Poached eggs, optional
Hollandaise Sauce, optional

Steps:

  • Preheat the oven to 300 degrees F. Season meat with salt and pepper and sear on all sides in a hot saute pan. Place meat in a large roasting pan and cover with thyme, garlic, onions, carrots, chicken stock, and potatoes. Braise in the oven for 2 hours or until meat is tender. Strain liquid and place in an ice bath. Cool meat in liquid. Chop roasted onions and potatoes into a small dice. Shred beef and mix with potatoes, onions, chives, and parsley. Raise the oven to 350 degrees F. Heat a 10-inch cast iron skillet and add 1 tablespoon of butter. Place 2 cups of roast beef mix in skillet and place in the oven for approximately 15 minutes or until meat is slightly crisp on outside. Serve with poached eggs and hollandaise sauce, if desired.

ROAST BEEF HASH AND EGGS



Roast Beef Hash and Eggs image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 pound Yukon Gold potatoes, unpeeled, 3/4-inch diced
2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper
4 ounces thick-cut applewood smoked bacon, 1/2-inch diced
Good olive oil
2 cups sliced yellow onion (2 onions)
12 ounces (1-inch-thick-sliced) cooked roast beef, cut in 1-inch cubes
6 ounces Brussels sprouts, ends trimmed and thinly sliced
1/2 teaspoon Sriracha
1 tablespoon unsalted butter
4 extra-large eggs
4 (1/2-inch-thick) slices bread from a boule, toasted
2 tablespoons minced chives, for serving

Steps:

  • Place the diced potatoes in a medium saucepan, add water to cover by 2 inches, plus the vinegar and 2 teaspoons salt. Bring to a boil, lower the heat, and simmer for 5 minutes. Drain and set aside.
  • Meanwhile, heat a large (12-inch) saute pan over medium heat, add the bacon, and saute for 6 to 8 minutes, until lightly browned. Transfer the bacon to a plate using a slotted spoon. Put the potatoes in the saute pan and cook over medium to medium-high heat, tossing occasionally with a spatula, for 6 to 8 minutes, until the potatoes are lightly browned. If the pan is dry, add a few tablespoons olive oil. Add the bacon, onion, 2 teaspoons salt, and 1 teaspoon pepper, toss well, and cook over medium heat for 8 minutes, tossing occasionally. Add the beef, Brussels sprouts, and Sriracha, and cook for 3 to 4 minutes, tossing occasionally, until heated through and the sprouts are crisp-tender.
  • Meanwhile, melt the butter in a medium (10-inch) saute pan. Carefully crack the eggs into the corners of the pan, sprinkle with salt and pepper, and cook over medium heat for 3 to 4 minutes, until the whites are almost cooked. Cover the pan and cook over low heat for one minute, until the whites are cooked but the yolks are still runny.
  • Spoon a serving of hash and place a piece of toast on each of 4 dinner plates. Place an egg on top of each piece of toast. Sprinkle with chives and salt and serve hot.

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

ROAST-BEEF HASH



Roast-Beef Hash image

Provided by Sam Sifton

Categories     main course, side dish

Time 20m

Yield Serves 2

Number Of Ingredients 7

Leftover roasted sirloin, chopped into medium-size pieces
Leftover roasted root vegetables
2 tablespoons butter
2 eggs
Salt
freshly ground black pepper to taste
Pinch of sweet Spanish paprika

Steps:

  • Heat 1 tablespoon butter in a large pan over medium heat until it foams. Add the leftover vegetables and cook for 3 minutes. Add the meat and stir to combine. Cook until the hash is hot, about 4 minutes. Season with salt and pepper to taste.
  • After stirring the meat into the hash, about 4 minutes in, melt the other tablespoon of butter in a separate pan over medium heat, until it foams. Crack the eggs into the pan and cook until the whites have set but the yolks are still runny.
  • Place the hash on a platter, with the eggs on top. Dust lightly with paprika and serve.

ROAST BEEF HASH



Roast Beef Hash image

Make and share this Roast Beef Hash recipe from Food.com.

Provided by Susie in Texas

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped onion
1 1/2 cups diced potatoes
3 cups cubed leftover roast beef
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 cup milk
1/2 cup leftover gravy

Steps:

  • In large skillet, cook onion in butter until tender crisp.
  • 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.
  • Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done.
  • The liquid should be absorbed.

ROAST BEEF HASH



Roast Beef Hash image

Provided by Barbara Kafka

Categories     breakfast, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
1 medium onion, chopped
1 pound mashing potatoes, cooked, peeled, cooled and cut into 3/4-inch cubes
2 pounds rare-cooked roast beef, cut into 3/4-inch cubes
1 cup beef stock
6 ounces fresh spinach leaves, blanched and squeezed dry
1/4 cup chopped fresh parsley
1/2 teaspoon fresh thyme, chopped, or a pinch of dried
1/2 teaspoon fresh sage, chopped, or a pinch of dried
Salt and freshly ground black pepper

Steps:

  • In a large nonstick frying pan, melt butter over medium heat. Stir in the onion and cook, stirring occasionally, for 6 minutes.
  • Preheat broiler. In frying pan, stir in the potatoes, roast beef and stock. Cook, stirring, until mixture is fairly dry. Stir in the spinach and seasonings. Cook, stirring, until everything is well mixed and hot.
  • Turn out into an ovenproof dish, and brown under broiler.

Nutrition Facts : @context http, Calories 647, UnsaturatedFat 16 grams, Carbohydrate 26 grams, Fat 37 grams, Fiber 5 grams, Protein 52 grams, SaturatedFat 16 grams, Sodium 1131 milligrams, Sugar 3 grams, TransFat 0 grams

SHREDDED BEEF AND HASH BROWN HASH



Shredded Beef and hash brown hash image

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

Provided by Lynn Socko

Categories     Roasts

Time 1h

Number Of Ingredients 9

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
SERVE WITH:
**buttered bread, toast, or rolls
**eggs, opt
**also good with gravy, opt.

Steps:

  • 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.

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