Best Ellens Roast Beef Hash Recipes

5-INGREDIENT ROAST BEEF HASH

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.

LEFTOVER ROAST BEEF HASH

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.

TENDER ROAST BEEF HASH

Steps:

• Combine potatoes, roast beef, onion, bell pepper, thyme and ground pepper in bowl; toss to blend well.
• Heat oil in heavy medium skillet over medium heat.
• Add potato mixture; press to flatten with spatula. Cover and cook until bottom begins to crisp, about 5 minutes.
• Using metal spatula, turn over browned bottom in sections. Cook uncovered until hash is thoroughly flecked with brown bits and onion and bell pepper are tender, turning over browned bottom in sections 2 more times, about 10 minutes longer. Divide between plates and serve.

ROAST BEEF HASH

Steps:

• 1. Use left over cooked roast, cut into bite size pieces. Prepare onion chopping and potatoes by slicing.
• 2. In large skillet: Put meat, onions and potatoes in skillet. Brown potatoes and beef, and make onions translucent.
• 3. Add remaining ingredients to skillet along with the amount of water on gravy mix packets.
• 4. Cook until the liquid cooks down and is mostly absorbed.
• 5. Serve alone or with eggs and toast. Or as pictured with eggs and blueberry pie, Bob's favorite!
• 6. *** This time I used left overs from Rose Mary Mogan's recipe: https://www.justapinch.com/recipes/main-course/roasts/dans-grilled-smoked-sirloin-tip-roast.html?utm_source=160918&utm_medium=email&utm_campaign=transaction-recipecomment#page1:comment2178270

BAKED CHEDDAR EGGS & ROAST BEEF HASH

Steps:

• 1. In a 10- or 12-inch ovenproof skillet heat butter over medium-high heat. When melted, add 2 cans of hash. Cook and stir until heated through. Stir in the garlic, salt and pepper.
• 2. With the back of a spoon, make two or three (depending on how many eggs you use) wells in the hash mixture. Break two eggs into each well.
• 3. Bake at 400 degrees for 10 minutes, or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle eggs with cheese and bake 1 minute more or until cheese melts.
• 4. Serve with toast and jam, or biscuits and apple butter. Or whatever else you might like.

OVEN BEEF HASH

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.

ROAST BEEF HASH AND EGGS

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.

ROAST BEEF HASH

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.

ELLEN'S ROAST BEEF HASH

Steps:

• 1. In a large saucepan, combine first three ingredients and heat over low-medium heat.
• 2. In a skillet, saute onion and green pepper (if using) in 1 Tbsp. butter over low-medium heat until tender.
• 3. Add onion/pepper mixture to the saucepan and combine well. Continue cooking until heated through.
• 4. Serve with a green salad and rolls.