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.

Traditional Roast Beef Hash Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes


  • Cooked roast beef
  • Raw potatoes, peeled and quartered
  • Yellow onion, peeled and quartered
  • Grapeseed oil or olive oil
  • Salt and pepper
  • Ketchup


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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!


Old fashioned cast iron meat grinders are easy to find and cheap to buy on eBay.

Roast Beef Hash

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 49 Comments

  • Ricky

    The has recipe looks good, but to be fair:
    1. Shouldn’t one always make hash with green
    peppers in the mix?
    2. Shouldn’t hash only be eaten late at
    3. Shouldn’t one consume a lot of alcohol
    ahead of eating hash?

  • elise

    Ricky, I have just consulted with the local hash authority – my mother. She claims that green peppers are an option, but not part of traditional hash. They change the flavor too much.

    Concerning late night partaking of hash, well everybody has their own eating habits. Hash isn’t high on my list of late night snacks.

    Regarding alcohol, although we normally drink wine with dinner, I personally believe that beer works better with hash, as the hash is usually smothered in catsup which overpowers any respectable wine.

  • Rick Bradt

    A couple of more thoughts here on the hash thing, because it really is important…

    1. Most of my world lacks a meat grinder at home. This does not preclude the ability to make hash. Just dice finely with a knife, and it really does work.
    2. The recipe above lacks any mention of the critical ingredient of the egg. Hash is an ideal complement to one or two eggs. What I like to do is fry them at the end in the middle of the well browned hash. Sunny side up is fine.

  • elise

    We usually have this for dinner, the day after a roast. But you are right! Hash is great with eggs. Yum!

View More Comments / Leave a Comment