Turn leftover roast beef into a hearty beef and potato hash with crisp-edged potatoes, tender slices of beef, onion, and a gently cooked egg. This flexible skillet meal is a practical way to use cooked beef without drying it out; serve it for breakfast, brunch, or a quick dinner.
Ingredients
- 2 tablespoons (30 ml) neutral oil, such as canola or vegetable oil
- 1 tablespoon (14 g) unsalted butter
- 1 pound (450 g) Yukon Gold or russet potatoes, cut into ½-inch (1.25 cm) cubes
- 1 medium yellow onion, about 1 cup (150 g) chopped
- 1 small red or green bell pepper, about ¾ cup (100 g) chopped
- ½ teaspoon (1 g) kosher salt, plus more to taste
- ¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
- ½ teaspoon (1 g) smoked paprika
- 2 tablespoons (30 ml) water
- 2 cups (300 g) leftover cooked roast beef, trimmed of large pieces of fat and cut into small cubes or thin strips
- 1 tablespoon (15 ml) Worcestershire sauce
- 4 large eggs, optional
- 2 tablespoons (8 g) chopped fresh parsley or chives, optional
- Hot sauce, for serving, optional
Instructions
- Prepare the ingredients. Cut the potatoes into evenly sized cubes so they cook at the same rate. Chop the onion and pepper, and cut the roast beef into bite-size pieces. If the beef has been refrigerated, keep it cold while you prepare the vegetables.
- Start the potatoes. Heat the oil and butter in a large, heavy skillet over medium heat. Add the potatoes in a mostly even layer, then season with the salt, pepper, and smoked paprika. Cook for 8 minutes, stirring every 2 minutes, until some edges begin to turn golden.
- Soften the vegetables. Add the onion and bell pepper. Pour in the water and cover the skillet. Cook for 7 minutes, stirring once halfway through, until the potatoes are nearly tender when pierced with a fork. Remove the lid and cook for 2 minutes to let excess moisture evaporate.
- Brown the hash. Spread the potatoes and vegetables into an even layer. Let them cook undisturbed for 3 minutes so they develop a browned crust, then turn and cook for another 2 minutes. If the pan looks dry or the potatoes are sticking, add 1 teaspoon (5 ml) oil rather than scraping up burnt bits.
- Warm the roast beef. Add the cooked beef and Worcestershire sauce. Toss gently and cook for 3–5 minutes, just until the beef is steaming hot. Check the center of a few larger pieces with a food thermometer: USDA FSIS guidance is to reheat leftovers to 165°F (74°C). Stir occasionally, but avoid prolonged cooking, which can make already-cooked beef tough. Taste and adjust the salt and pepper.
- Cook the eggs, if using. For eggs cooked in the hash, make four small wells and crack an egg into each. Cover the skillet and cook over medium-low heat until the whites are set and the egg dishes reach the USDA FSIS safe minimum of 160°F (71°C) when checked with a food thermometer. For more reliable temperature checks, fry the eggs separately in a clean pan and serve them on top. Garnish with parsley or chives and serve promptly.
Tips
- Use cold, fully cooked beef. This recipe is for leftover roast beef, not raw beef. Cut it across the grain when possible; that makes the pieces easier to chew.
- Give potatoes room to brown. A crowded skillet traps steam. Use a 12-inch (30 cm) pan or cook the potatoes in two batches if your skillet is smaller.
- Adjust for your leftovers. Roast beef seasoning and salt levels vary. Taste before adding extra salt, especially if the beef or Worcestershire sauce is already salty.
- Choose a practical potato substitute. Use 2 cups (about 300 g) of cooked diced potatoes to shorten the cooking time. Add them with the onion and pepper, and skip the covered steaming step; they need only enough time to brown and heat through.
Serving Suggestions
Serve the hash straight from the skillet with fried or safely cooked eggs, chopped herbs, and hot sauce. For a more filling plate, add buttered toast, biscuits, or warm tortillas. A simple green salad or sliced tomatoes provide a fresh contrast to the savory potatoes and beef. If serving it as dinner, offer mustard or horseradish on the side rather than stirring a large amount into the pan, so everyone can season their own portion.
Variations
For a lower-effort version, replace the fresh potatoes with leftover roasted potatoes, cut into bite-size pieces; add them after the onion and pepper have softened. Swap the bell pepper for 1 cup (100 g) sliced mushrooms or 1 cup (120 g) chopped cooked carrots. Add ½ teaspoon (1 g) dried thyme with the paprika for an herbal note, or stir in 1 cup (150 g) thawed peas during the final minute of cooking.
You can also make the hash without eggs or use a different topping, such as sliced scallions, grated cheddar, or a spoonful of salsa. For a little heat, add ¼ teaspoon (0.5 g) cayenne with the paprika. If your roast beef is already strongly seasoned or has gravy on it, omit the Worcestershire sauce and add only a splash of water if the pan needs moisture.
Storage and Reheating
Refrigerate cooked hash within 2 hours of cooking, storing it in a shallow, airtight container. It keeps for 3–4 days in the refrigerator. For longer storage, freeze it in a freezer-safe container for up to 2–3 months for best quality; thaw overnight in the refrigerator before reheating. Store eggs separately when practical, since they can become rubbery after reheating.
Reheat only the portion you plan to eat in a covered skillet over medium-low heat, stirring occasionally, until steaming hot throughout and at least 165°F (74°C), checked with a food thermometer. Add a teaspoon or two of water if the potatoes seem dry. You can also microwave a portion in a covered, microwave-safe dish, stirring halfway through and checking the temperature in several spots. Do not leave the hash at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I make this with rare roast beef?
Yes, provided the beef was safely cooked, refrigerated, and handled as a leftover. Cut it into small pieces and add it near the end so it has time to heat through without being cooked for much longer than necessary. Check larger pieces for the leftover-reheating temperature of 165°F (74°C).
Do I need to boil the potatoes first?
No. The small cubes cook in the covered skillet with a little water, then brown after the lid comes off. If you cut them larger than ½ inch (1.25 cm), they will take longer and may brown before their centers are tender.
Can I use frozen potatoes?
Yes. Use about 1 pound (450 g) frozen diced potatoes. Cook them according to their package directions until browned and hot, then add the vegetables and continue with the recipe. They may release more moisture, so leave the pan uncovered long enough to evaporate it before adding the beef.
What if I have gravy left with the roast beef?
Use the beef, but remove excess gravy before adding it to the skillet. Too much liquid can soften the potato crust. You can warm the gravy separately and spoon a little over each serving.
Can I prepare the hash ahead?
You can chop the vegetables and beef up to a day ahead and keep them refrigerated in separate covered containers. For the best texture, cook the potatoes and assemble the hash shortly before serving; fully cooked hash can be reheated, though the potatoes will be less crisp.
How do I know whether my leftover roast beef is still safe?
Use refrigerated leftovers within 3–4 days, provided they were refrigerated within 2 hours after serving and kept cold. If you are unsure how long the beef has been stored or it was left at room temperature too long, discard it rather than relying on smell or appearance.
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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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