Best My Dads Roast Beef Hash Updated Recipes

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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.

GRANDMA'S ROAST BEEF HASH



Grandma's Roast Beef Hash image

My Grandma, Viola Johnson was a Great Cook! She and Grandpa owned a cafe in Ogallala, NE, along, long , long, time a go, ( before I was born!).That's where a lot of her recipes came from! I Loved my Grandma's Cookin' !!!

Provided by Becky Graves

Categories     Roasts

Time 40m

Number Of Ingredients 5

leftover roastbeef
leftover gravy
2 potatoes,peeled, diced; cooked
2 carrots, peeled, diced; cooked
1 can(s) refrigerator biscuits or homemade

Steps:

  • 1. Preheat oven as instructed on Biscuit package. On the stove, warm up leftover roast beef; leftover carrots, onions; potatoes. In a 9 x 13 pan, put leftover roast beef; any leftover carrots, onions; potatoes. Add the extra cooked carrots and potatoes in, also. Put biscuits in, pour gravy on meat and vegetables. Bake as instructed on biscuit package.

ROAST BEEF HASH



Roast Beef Hash image

Old family recipe of my great grandmother Ellen Kay Sullivan, who gave it to daughter-in-law Mabel Kennedy Sullivan & told her, "This is Frank's favorite breakfast! He says it sticks to his ribs!" When my parents married, grandma Mabel repeated this to my mother & my mother told me every time she made it! Dad said he was a...

Provided by Colleen Sowa

Categories     Meat Breakfast

Time 25m

Number Of Ingredients 9

4 c left over roast beef (cut up)
1 large onion (diced or minced fine)
6 - 9 large potatoes (cooked and cut up)
1/2 tsp salt
1 tsp ground black pepper
1 tsp garlic powder
1/2 tsp basil, dried
2 pkg brown gravy mix
1 Tbsp ketchup

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

SHREDDED ROAST BEEF HASH



Shredded Roast Beef Hash image

A good and easy way to use leftover roast, always a hit for a light lunch or dinner. Serve with green salad and hot rolls. Note: Other meats can be substituted, but it's the flavor of a beef roast that makes this recipe so good. My mother loves this dish with grated carrot, sometimes. I don't care for it, but you might like to try it.

Provided by Stella Mae

Categories     Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

2 cups leftover roast beef, slices and small bits, shredded
2 cups leftover boiled potatoes, diced
2 medium onions, peeled and diced
2 tablespoons olive oil
1 -2 tablespoon Worcestershire sauce (optional)
salt and pepper

Steps:

  • Sauté the onions until they're transparent.
  • Add the shredded beef and cook until the pieces start to turn crispy.
  • Add the potatoes and stir constantly.
  • Otherwise, they'll become gummy.
  • Continue to sauté all ingredients until they are browned and crunchy.
  • Add salt and pepper to taste.

CORNED OR ROAST BEEF HASH



Corned or Roast Beef Hash image

A very flavorful hash, and a great way to use up left over roast beef or corned beef. This recipe is based on a recipe from the Julia Child & Company cookbook printed in 1978.

Provided by PanNan

Categories     Roast Beef

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

2 1/2 cups onions, finely chopped
2 tablespoons butter
2 tablespoons olive oil
3 tablespoons flour
3/4 cup beef bouillon or 3/4 cup thin beef gravy
4 cups potatoes, boiled and diced (russets are best)
4 cups beef, cooked and chopped
1 tablespoon minced fresh thyme (or a combination of thyme, oregano and sage)
6 tablespoons minced fresh parsley
salt and pepper
1/2 cup heavy cream
6 poached eggs (optional)
1/2 cup ketchup or 1/2 cup chili sauce (optional)

Steps:

  • Melt the butter with the olive oil over medium heat in a heavy, 12 inch, well seasoned, cast iron skillet.
  • Saute the onions, stirring frequently for about 6 minutes, or until tender.
  • Raise heat to medium high, and brown the onions for a few minutes.
  • Lower heat, and blend in the flour to make a paste.
  • (Might have to add a little more butter if it's too dry).
  • Stir and cook for 2 minutes.
  • Blend in the beef liquid (broth or gravy), and bring to a boil.
  • Mix in the potatoes, beef, herbs, salt and pepper, and parsley.
  • Blend in the cream.
  • Press the hash down firmly with the flat of a spatula.
  • Set a cover over the pan (find a lid that fits, or a round pizza pan with a heavy object on top, or just cover with aluminum foil).
  • Cook slowly for 15 minutes, or until it has crusted on the bottom.
  • Stir it to mix some of the crust into the hash.
  • If it's dry add more beef liquid or cream, and repeat this step two more times for another 15 minutes each time.
  • Be careful not too cook with too high heat, or overcook, or it will dry out, or burn.
  • The last time, turn the heat up a bit during the last 5- 10 minutes to get a nice brown crust.
  • Do not stir this last crust into the hash.
  • Cut the hash into wedges, and flip upside down on the plate to serve with the crust side up.
  • Nice served with poached egg and a dollop of fresh tomato sauce, ketchup or chili sauce on top.

Nutrition Facts : Calories 1284.3, Fat 122.8, SaturatedFat 52.1, Cholesterol 186.5, Sodium 310.1, Carbohydrate 28.7, Fiber 3.9, Sugar 4.5, Protein 16.7

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