Roast Beef Hash With Potatoes, Crisp and Savory

Roast beef hash with potatoes is a skillet meal of tender cooked beef, crisp-edged potatoes, and sweet onion, seasoned simply and served hot for breakfast, brunch, or supper. The method works especially well with leftover roast beef: browning the potatoes first helps them hold their shape while the beef warms through without drying out.

Ingredients

1 lb (450 g) Yukon Gold or russet potatoes, peeled if desired and cut into ½-inch (1.25 cm) cubes
2 tbsp (30 ml) neutral cooking oil, divided
1 tbsp (14 g) unsalted butter
1 medium yellow onion, about 1 cup (150 g) finely diced
1 small red or green bell pepper, about ¾ cup (100 g) diced
12 oz (340 g) cooked roast beef, cut into ¼-inch (6 mm) pieces or shredded
½ tsp (1 g) smoked paprika
½ tsp (1 g) dried thyme
½ tsp (3 g) fine salt, plus more to taste
¼ tsp (0.5 g) freshly ground black pepper
⅓ cup (80 ml) beef broth or water
1 tbsp (15 ml) Worcestershire sauce
2 tbsp (8 g) chopped fresh parsley, for serving
Optional: 4 large eggs, cooked separately or in the skillet

Instructions

Par-cook the potatoes. Put the diced potatoes in a saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a boil, then simmer for 5–7 minutes, until the cubes are just beginning to turn tender but still hold their shape. Drain well and let them steam-dry for 3 minutes. Dry surfaces brown better than wet ones.
Brown the potatoes. Heat 1 tablespoon (15 ml) oil and the butter in a large, heavy skillet over medium-high heat. Add the potatoes in a single layer; work in batches if the pan is crowded. Cook for 8–10 minutes, turning every few minutes, until several sides are golden and crisp. Transfer to a plate. Avoid stirring constantly, which prevents browning.
Cook the vegetables. Add the remaining 1 tablespoon (15 ml) oil to the skillet. Add the onion and bell pepper and cook over medium heat for 5–6 minutes, stirring occasionally, until softened and lightly browned. If the pan has browned bits, scrape them up as the vegetables release moisture.
Add beef and seasoning. Stir in the roast beef, paprika, thyme, salt, and pepper. Pour in the broth and Worcestershire sauce, then scrape the bottom of the pan. Simmer for 2 minutes, just until the liquid is mostly absorbed and the beef is hot. Because the beef is already cooked, prolonged frying can make it dry.
Finish the hash. Return the potatoes to the skillet and fold them gently into the beef mixture. Spread the hash into an even layer and cook without stirring for 3–4 minutes, until the underside is browned. Turn sections with a spatula and cook another 2–3 minutes. Taste and adjust the salt and pepper.
Check and serve. If using leftover beef that has been refrigerated, check the center of the hash with a food thermometer: USDA FSIS says leftovers should reach 165°F (74°C) when reheated. Sprinkle with parsley and serve promptly. For optional eggs, cook them separately to your preference or add them to the pan and cook the egg dishes to 160°F (71°C), the USDA FSIS safe minimum.

Tips

Use cooked beef, not raw cubes. This recipe is designed for leftover roast beef or fully cooked deli-style roast beef. If starting with raw whole-cut beef, cook it separately to 145°F (63°C) and let it rest for 3 minutes before chopping; then proceed with the recipe.
Choose the right potato texture. Yukon Gold potatoes keep a creamy center and crisp outside. Russets brown well but can break more easily, so par-cook them gently and turn with a thin spatula.
Make room in the pan. A crowded skillet steams the potatoes. Use a 12-inch (30 cm) skillet, or brown the potatoes in two batches before combining everything.
Season to suit the roast. Leftover beef and broth can already be salty. Start with the stated salt, taste near the end, and add more only if needed. If the hash seems dry, add broth 1 tablespoon (15 ml) at a time.

Serving Suggestions

Serve the hash straight from the skillet with fried or poached eggs, if desired, and a little parsley. Toast, English muffins, or warm biscuits make useful accompaniments, while a crisp green salad or sliced tomatoes balance the rich beef and potatoes. For a simple sauce, offer ketchup, hot sauce, or a spoonful of prepared horseradish on the side.

Variations

For a classic-style version, omit the bell pepper and use extra onion. Add ½ cup (75 g) diced cooked carrot or ½ cup (75 g) chopped cooked green beans with the beef to use up roast dinner vegetables. For a little heat, add ¼ teaspoon (0.5 g) cayenne or a finely chopped jalapeño with the onion. You can replace the dried thyme with 1 teaspoon (1 g) chopped fresh rosemary, but use it lightly so it does not overwhelm the beef. If you do not have Worcestershire sauce, use 1 teaspoon (5 ml) soy sauce and a small squeeze of lemon; the flavor will be less tangy and more savory.

Storage and Reheating

Refrigerate leftover hash in a shallow, covered container within 2 hours of cooking. Keep it refrigerated at 40°F (4°C) or below and use it within 3–4 days. For longer storage, freeze in a tightly sealed freezer-safe container for up to 2–3 months; thaw overnight in the refrigerator for more even reheating. Reheat only the portion you plan to eat in a skillet over medium heat with 1–2 teaspoons of water or broth, stirring until steaming hot throughout and the center reaches 165°F (74°C). A microwave also works: cover loosely, heat in short intervals, stir, and check the temperature in several spots. Do not leave cooked hash at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).

Frequently Asked Questions

Can I make roast beef hash with raw potatoes?
Yes, but par-cooking is the more reliable method for evenly tender centers and crisp surfaces. Raw cubes can be cooked directly in the skillet, but they take longer, need more frequent attention, and may brown before becoming tender. If you use them raw, cover the pan for part of the cooking so the potatoes can soften, then uncover to crisp them.

What kind of roast beef works best?
Use leftover cooked roast beef, such as top round, sirloin, or chuck roast. Chop it finely for a traditional, cohesive hash or shred it for a softer texture. Very lean beef can dry out quickly, so add it late and heat it only until hot.

Can I prepare the hash ahead?
You can par-cook and drain the potatoes and dice the beef and vegetables up to a day ahead; store each in covered containers in the refrigerator. For the crispest result, brown and assemble the hash just before serving. Fully cooked hash can also be refrigerated and reheated, though the potatoes will be less crisp.

Why is my potato hash mushy?
Common causes are overcooking the potatoes during par-boiling, failing to drain them well, or crowding the skillet. Simmer until barely tender, let the drained cubes steam-dry, and brown them in a single layer. Handle them gently when folding them back into the beef.

Can I make this without bell pepper?
Yes. Leave it out and increase the onion slightly, or add an equal amount of cooked carrot, mushrooms, or another leftover vegetable. Raw mushrooms release water, so cook them until that moisture evaporates before adding the beef.

Can I freeze cooked roast beef hash?
Yes. Cool it promptly, pack it airtight, and freeze for up to 2–3 months for best quality. Thaw in the refrigerator and reheat until the center reaches 165°F (74°C); the potatoes may be softer than when freshly made.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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