Best Moms Roast Beef Hash Recipes

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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.

TENDER ROAST BEEF HASH



Tender Roast Beef Hash image

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

Provided by DrGaellon

Categories     Potato

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

2 1/2 cups leftover roasted potatoes, thawed
6 ounces diced roast beef (about 1 1/2 cups)
1/2 medium onion, chopped
1/2 medium green bell pepper, chopped
1 teaspoon dried thyme
1/4 teaspoon ground pepper
1 1/2 tablespoons olive oil

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.

Nutrition Facts : Calories 408.7, Fat 17.5, SaturatedFat 4.1, Cholesterol 60.4, Sodium 60.4, Carbohydrate 37.5, Fiber 5.3, Sugar 3.4, Protein 27.1

MOM'S ROAST BEEF HASH



Mom's Roast Beef Hash image

We would beg my mom to make Roast Beef Hash when I was a kid. The problem was there was seldom leftovers to make hash. I remember a couple of us kids promising to not eat the beef for dinner if she would make hash the next night. It was that good. Having only three of us now at home we have leftovers and I make hash...

Provided by Marsha Gardner

Categories     Roasts

Time 30m

Number Of Ingredients 8

leftover roast beef
raw potatoes, peeled and chopped
raw carrots, peeled, quartered
onions, peeled, quartered
olive oil, extra virgin
kosher salt and freshly ground black pepper
left over gravy
ketchup

Steps:

  • 1. METHOD: Take approximately equal proportions of cooked beef, raw potatoes, raw carrots and raw onions and put them through a meat grinder using a medium grinder attachment so that they are well mixed and ground.
  • 2. Heat enough oil to cover the bottom of frying pan, preferably a cast iron pan, on medium high to high heat. Add the hash to the frying pan so that a half an inch of hash covers the bottom of the pan. If you have more hash to cook, do so in separate batches. Add several tablespoons of oil. Brown the hash, stirring only infrequently at first to make sure that the hash has an opportunity to brown well. As you cook the hash, add pinches of salt and fresh ground pepper. Do this a couple of times with each batch of hash. Cook for at least 10 minutes and until the hash is well browned.
  • 3. Serve immediately with ketchup or warmed leftover beef gravy/

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

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

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

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.

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.

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