Best Chunky Roast Beef Hash Cassies Recipes

ROAST BEEF HASH

Roast Beef Hash image

Provided by Food Network

Time 8h30m

Yield 24 (2-cup) servings

Number Of Ingredients 13

Ingredients

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.

OVEN BEEF HASH

Oven Beef Hash image

"With just the two of us, we usually have leftovers of some sort, so hash is a regular menu item at our house," admits Dorothy Pritchett of Wills Point, Texas. "It's nice to have a hash that I can pop in the oven."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3 cups diced cooked potatoes
1-1/2 cups cubed cooked roast beef
1 can (5 ounces) evaporated milk
1/4 cup minced fresh parsley
1/4 cup finely chopped onion
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup crushed saltines
1 tablespoon butter, melted

Steps:

In a large bowl, combine the first eight ingredients. Spoon into a greased 1-1/2-qt. baking dish. Combine saltines and butter; sprinkle over top. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 312 calories, Fat 9g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 476mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

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

Ingredients

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.

5-INGREDIENT ROAST BEEF HASH

5-Ingredient Roast Beef Hash image

This takes leftovers, mixes them with Simply Potatoes and makes it a simply easy dinner! It can be made the night before & then just thrown in the oven for dinner too!

Provided by Grill Works

Categories One Dish Meal

Time 1h20m

Yield 1 9x13 pan, 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
2 -3 lbs leftover roast beef or 2 -3 lbs store bought pre- cooked beef roast, small dice
4 -5 carrots, half coin cut, sauteed until tender
1 (1 ounce) package mccormick beef stew seasoning
1 1/2 cups beef broth

Steps:

Preheat oven to 350 degrees.
Toss all ingredients together in a medium sized bowl except beef broth until well combine.
Press into a 9x13 pan and pour beef broth over all.
Cover with plastic wrap & foil then bake for about 40 minutes or until potatoes are tender.
Increase heat to 450 degrees, remove foil & plastic then bake for 10 to 15 minutes more or until the top is crispy.

CASSIE'S ROAST

Cassie's Roast image

My Mother-In-Law taught me her roast recipe that her mother (Nanny) taught her. It was always a big family tradition to have roast in the winter and for Christmas. I took her recipe and added my own twists.

Provided by Cassie Hall

Categories Beef

Time 50m

Number Of Ingredients 17

Ingredients

2-3 lb bottom round roast
1 bag(s) gallon size zip lock bag
2 Tbsp masa harina or flour
1 stick butter, unsalted
2 can(s) canned stewed tomatoes
2 can(s) tomato paste
32 oz beef stock, low sodium
3-5 Tbsp tomato bouillon
5 small yellow onions
6 clove garlic
1 bag(s) baby carrots
1 bag(s) baby potatoes, whole
1 box rosemary sprigs, fresh
1 box sage, fresh
2 c white rice
sea salt
fresh cracked pepper

Steps:

1. Mince garlic and set aside. Add butter to the InstaPot and set to Sauté. Add two tablespoons flour or masa to a gallon size zip lock bag, add roast and shake to just coat. Sear roast on all sides in InstaPot until brown. This step is crucial to the flavor and juiciness of the roast. When meat is brown roast garlic for about one minute, then start adding all liquid Ingredients and other ingredients as well. Quarter onions and add.
2. Top with the fresh Sage and Rosemary, the fragrance and flavor these add is incredible.
3. Turn InstaPot on manual and set timer to 50 minutes, do natural release. About 15 minutes. Take lid off carefully. Take out springs of the fresh herbs. Serve over white rice. Top with Sea Salt and Fresh Cracked Pepper.
4. If using another method (crock pot, Dutch oven on stove top or in oven, in oven) do the same steps and then look up cook times online according to roast size.

CHUNKY ROAST BEEF HASH - CASSIES

Chunky Roast Beef Hash - Cassies image

So, I made delicious garlic roast beef for dinner last night, actually two of them..I had about 1 1/2 cups left. So, here is what I did with it. I always loved Bob Evans Roast Beef Hash. Here is my take on a favorite. Tender tender pieces of beef, potatoes, mushrooms, garlic slivers, red onion, red peppers..just the right...

Provided by Cassie *

Categories Other Breakfast

Time 25m

Number Of Ingredients 12

Ingredients

2 medium potatoes, par cooked in microwave
1 small red onion, halved and sliced
1 small can mushrooms (I prefer fresh, but was out of them) - sliced or halved
2 small sweet red pepper, sliced in rings or chopped
1 clove garlic, slivered
1 1/2 c leftover roast beef chunks (mine was packed with flavor from original baking)
1/2 - 1 tsp onion powder
salt, pepper, to taste
few pinch red pepper flakes
1/2 - 1 tsp Tony Chachere's cajun seasoning
sprinkle paprika
oil for browning hash (4 - 5 tablespoons, as potatoes will suck up that oil, might need a bit more)

Steps:

1. Prepare your veggies and chunk roast.
2. Season potatoes with salt, pepper, onion powder, Cajun seasoning and a pinch red pepper flakes.
3. In a medium skillet (I used my cast iron) on medium heat, heat enough oil to cover bottom of pan. Begin to saute veggies. Add bit more cajun spice and paprika. Leave cook till begins to get browning on potatoes, (about 5 minutes).
4. With a spatula turn vegetables, to brown other side; and add the beef to top of veggies to steam a bit.
5. Continue to saute, until other side is getting a nice color, then mix in the beef, to finish warming it through.
6. Make your eggs.
7. Plate the hash.
8. Place the eggs a top. You then have one terrific breakfast. There wasn't a morsel left in the pan...lol!