Traditional Roast Beef Hash
Have any leftover roast beef? Here’s how we make roast beef hash. From the recipe archive. First posted in 2004. Happy holidays! ~Elise
Hash is a great way to use up leftover cooked meat. We tend to use roast beef, but leftover pot roast or other meats could easily be used. What really helps making an excellent hash is an old fashioned meat grinder. If you don’t have a a meat grinder, you can use the grinder attachment of a KitchenAid. You can also chop the meat, potatoes, and onions very fine with a knife, though the resulting consistency will not be as blended as what you can achieve with a meat grinder.
- Cooked roast beef
- Raw potatoes, peeled and quartered
- Yellow onion, peeled and quartered
- Grapeseed oil or olive oil
- Salt and pepper
1 Take approximately equal proportions of beef, potatoes, and onions and put them through a meat grinder using a medium grinder attachment so that they are well mixed and ground.
2 Heat a large 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.
Serve immediately with ketchup.