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.

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Traditional Roast Beef Hash Recipe

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

Ingredients

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

Method

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.

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Notes:

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

Roast Beef Hash

45 Comments

  1. Ricky

    Elise,
    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
    night?
    3. Shouldn’t one consume a lot of alcohol
    ahead of eating hash?

    • Edward Baker

      Yes, yes, and very definitely yes, the only question being what kind and how much.

  2. 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.

  3. 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.
    Rick

  4. elise

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

  5. Jane

    all your comments bring back wonderful memories of my mom’s hash. In an effort to give our food plan some variety, I’m trying hash out on my family for the first time. Thanks for the tips and comments. I’ll let you know how my menfolk react to this scrumptious dish.

  6. Sizzler

    Noooooooo…for hash you need corned beef. Mix with mash potato, add a little mustard, put in an oven proof dish. Cover with grated cheese & place in oven for 10 mns to melt & brown cheese

  7. Elise

    Sizzler – I guess your suggestion would be “corned beef hash” and not the hash that I have listed here.

    Different strokes for different folks.

  8. Mike

    Yea, this has become a favorite for me here in Asia. I am lacking a grinder though that that is too heavy to lug around in my travels anyway. I make “something” that I call “hash” however, lacking a better name for it.

    Half a kilo of ground beef, the fresher the better
    1 large onion

    2 medium potatoes

    Half a clove of garlic (6-7 sections)

    Tabasco Sauce or Chili Sauce

    Ketchup

    Some oil
    Salt

    Method of cooking depends on access to cooking equipment. If I have 2 frying pans available, I cook the meat and the other stuff seperately, otherwise, potatoes in first, then everything else.

    The one pan method is easiest and easiest to clean up.

    Onion is peeled, cut in half, each half is diced large. Potato is frenched with the skin on. Garlic is sliced.

    Oil the pan, add some water, and throw in the potatoes, stirring for a while, then add chili sauce or Tabasco until it is more or less infused into the potatoes.

    Add a little more water and toss in the rest, leaving the meat for last.

    Add more sauce, either Tabasco or Chili until you are satisfied and add a little salt.

    Go after the meat to make sure it crumbles finely and is well mixed with the other ingredients.

    Keep stiring with a spatula or whatever you have until the meat is well done, the potatoes are soft, the onion is limp, garlic a little burned, and water mostly evaporated.

    Turn down the heat and let the water finish boiling off.

    You can strain off the fat and whatever residue is left, serve with ketchup. The beer here sucks, but a Bacardi Breezer, Chu-Hi, Sky Blue, or whatever goes well with it.

  9. Camille

    I just want to know a traditional recipe for hash at a traditional southern bbq restaurant. My soon to be mother-in-law said sometimes she makes it with creamed corm to help it stick together. I’m on a low-carb “life-style” and didn’t think it had potatoes. I also thought it is made with pork.

  10. Patricia

    Do the potatoes need to be pre-cooked?

  11. Elise

    Hi Patricia – no, the potatoes should be raw.

  12. Donna

    Thanks for the great hash recipe. I’ve made “hash” without running the ingredients through the grinder, but… in all fairness, any hash I’ve ever had away from home has been a finer hash. I’m going to try this recipe, because I like the idea of the crispiness, and I’ll add an egg or two to the meal. Thanks for this posting

  13. Joe

    I’ve never had hash ground up like you describe. Usually, it’s leftover pot roast and vegetables (carrots, potatoes, etc.). We chop all rather coarsely, fry up some chopped onion and then add the rest to a cast iron (the best!) skillet. Throw in little leftover gravy, season and fry till you get a little caramelization…

    Hash from heaven.

  14. Chef David

    At Blue Ribbon Bistro we save all the beef tenderloin and Prosciutto scraps and trimmings from the week. the meat is diced and combined with blanched diced red potatoes, caramelized onions, garlic and fresh oregano and sauteed together with olive oil. We top the hash with two eggs any style. A little cracked black pepper at the table finishes the dish. Additional salt is unecessary because the Prosciutto is quite salty. Try it out.
    DK

  15. Estelle

    Johanna-I don’t know where you live in London but minced pork is readily available at supermarkets all over the UK. Traditionally minced meat was used in shepherd’s pie (lamb) and cottage pie (beef). Mind you they were made with left overs and with cooked minced/ground meat. I see no reason why you can’t cook these dishes with raw meat. Estelle

  16. Jim

    This recipe is perfect. I am the fourth generation in my family and it is has been made this way through them all. Happy Eating.

  17. Amy

    I (unfortunately) make a tough pot roast Sunday night. Monday night I used my small food processor to coarsely chop leftover pot roast, yukon gold potatoes and onions. I added a little minced garlic, salt and pepper.

    I loved this hash. I had it with a couple over-easy eggs on top. A bit of hash and runny yolk on buttered toast is heaven.

    I froze the extra I didn’t cook. Not really sure how that’s going to taste later but I couldn’t throw it away.

  18. john

    Thanks for the information. We love our hash down here in Georgia…Now I can make my own.

  19. Jeanine

    Are we presuming that the potatoes are leftover as well? Or raw? If using raw, should they be cooked first? It sounds great!

    The potatoes are raw, not cooked. ~Elise

  20. Ryan

    Lack of a grinder isn’t as big a deal, if you have a good food processor. Pulsing right can get you a pretty good grind without going all the way to a meat paste. I think I saw an episode of good eats where he did this for making home made ground beef and it looked like it came out pretty good.

  21. Shaunna

    Thanks for this. It’s how my grandmother made it. Although, she had a large family and made crisped it in the oven she’d lay it out in a buttered 9×13 the top and edges always got perfectly crunchy.

  22. Mike

    Wow! My mom used chopped-up, leftover meat, starch, and vegetable; stirred it together in a cast iron skillet and fried it in Crisco. Who knew there was actually a recipe, or that anyone used a grinder?!

  23. elston

    I grew up eating hash after every boiled dinner or roast of beef. The ingredients varied based on the type of meat it was being made from….hash was always a way to use every scrap of left-overs. (I don’t remember the raw potatoes….but probably if Mom hadnt made oven browned potatoes with the roast.

    My Dad wielded the meat grinder for his hash in my memory..clamped to the edge of the kitchen table…but I also remember him using a wooden bowl…(much stained) and a half moon hand chopping blade to reduce everything to “hash”….indeed he did use the very well seasoned black cast iron pans (“spiders”)and finished off the hash in the oven. We usually had a lightly fried egg on top and this was a favorite supper. Ketchup was a must; and home made bread and butter pickles, dilly beans or green tomato relish were pretty standard, with hash.

    I make hash primarily after a boiled dinner and all the veggies go in—-carrots, potatoes, onions, cabbage, beets (red flannel hash)and I usually chop everything fine with a kitchen knife….and wish I had Dad’s chopper and bowl.
    Hash is a favorite of mine.

    Dad’s style of hash was from his family in Maine….however when I order “hash” in Maine Diners…..it isnt ground or chopped it has big ol’ hunks of potato and meat and it isnt “smooshed together with the back of the spatula…the way I like it. I think of hash as a conglomerate of unidentifiable ingredients when served…with a nice crust and creamy interior.

  24. Cecilia Gunther

    I never ever though of making my own hash, in fact i don’t even think i have eaten it but I know that John likes it .. we often have left over meat because we grow our own meat. I need to go back and look at the recipe some more! Thank you! celi

  25. Nora Harrison

    What memories this recipe brings back. I even have my Mother’s food grinder. If I remember correctly she added finely grated carrots. Thank you for this recipe and the fond memories. I will be making it soon. All the other comments give me lots of ideas for variety.

    • Rose Bowler

      I have to agree with you. I had completely forgotten about this hash until I browsed and found this recipe. I am sure my mom ran a carrot through the grinder after the meat. Usually it was my job to “turn the crank”

  26. Novelismo

    I dunno about using a grinder — small, irregular dice always worked best for me; and this might interfere less with the meaty aspect of the chunks. There’s a definite plus to using roast meat rather than braised meat. I always found that the meat from between the ribs on a standing rib roast worked especially well for hash. Left over boiled potatoes can be similarly diced, along with a bit of diced onion sauteed in butter. It’s very helpful to have some good beef stock or light gravy handy to slightly moisten the assemblage. In many ways, I prefer hash to the original roast. Although using oil is always possible, it seems to me you get a better browned surface on the potatoes with butter. A few sauteed mushrooms can also be a good addition.

  27. Victoria @ Easy2Save

    I love a good hash and this sounds pretty darn good!

  28. Jim the cook

    Elise, this is a classic that tastes really fine with two eggs over easy. Growing up, my Mom added cooked or leftover beets. Fabulous sweet flavor-called it red-flannel hash. I think you have a version on site with corned beef. Either way, it’s delicious! As an aside, thank you for Simply Recipes; it’s my go-to site for food I want to cook.

    Hi Jim, love red flannel hash! Yes, we have a recipe for it on the site. Like the idea of using beets with regular roast beef, not just corned beef. Thanks for the suggestion! ~Elise

  29. Judy

    My late father was the King of Hash in our Irish household. Leftover beef (roast or corned) didn’t have a prayer of becoming something else. He always added carrots, and of course, the “oil” he used was taken from the bowl of bacon drippings kept by the stove. Ketchup was a must, as were the fried eggs and baking powder biscuits. My sisters and I used to make little hash sandwiches with the biscuits and eat them on the run. And yes, we had the old hand grinder that Dad clamped onto the edge of the table. We have some leftover roast beef from Christmas dinner, so I’m going to make hash tomorrow. Memories. Thanks once again, Elise.

  30. Christine Jacobs

    I just made this for the house, and it is a big hit, thanks! I used the pulse + puree and mix settings on my food processor and worked it in batches, it did great.

    Thanks again for the great recipe.

  31. Paula Clark

    This is the way I remember my Dad making it. We always looked forward to the leftover roast beef as much as the first serving. And yes, he used a grinder. I don’t think you can get that wonderful hashy consistency with a food processor. I have tried. I have a grinder but I was never sure of the raw or cooked potatoes and Dad never wrote this recipe down before he died. I think I used cooked potatoes. Now to afford a beef roast. :(

  32. shawn heneghan

    I’ve been making something like this for years. If you want some color – add some pasilla or jalapeno peppers finely chopped. I also like some fresh garlic fried with mine.

    After cooking and developing a nice crust – give it one last flip. Then scoop out some wholes in the hash. Place a small piece of butter in the holes and then add an egg. Cover the whole thing and cook the hash and eggs until the eggs are a desired doneness – three-5 minutes.

    Makes a great one pot breakfast for a very large family.

  33. Nancy Larkin

    I haven’t made hash with leftover roast since I discovered boxty — they’re both great ways to use leftover beef and some potatoes. Wish I had a food grinder — no matter how fine you chop it, it’s just not the same, is it?

  34. Jan

    I don’t think there is an official hash recipe.

    My favourite hash is after having a turkey dinner is combining turkey, stuffing, mashed potatoes, Brussels sprouts, corn, cranberry sauce and gravy in a pan and cooking till nice and hot with lots of fresh ground pepper.

  35. Bridget

    I have my grandmothers old meat grinder, and my daughter loves hash. It’s a win-win, I recommend that anyone who really wants a good texture should get one of them. I see them at estate and yard sales, thrift stores, and they usually come with an assortment of extrusion ‘wheels’. They are not usually expensive, and I love the fact that she used the one that I have. Even if I never used it, it looks great mounted to a countertop, very country chic.

  36. Judy

    My late Mother-in-law used to add whatever dabs of leftover vegetables to her hash. She said it was never the same twice and called it “Calico Hash” due to the variety of colors in the finished dish. I loved it!

  37. beckymac

    First time I’ve seen a tradional hash recipe. My hysgand likes it with a poached egg on top with some good leftover beef gravy. Lacking a meat grinder, you can use a food processor. My traditional way is to mix all the ingredients together , add salt and pepper to taste and fry in bacon fat. Theses days, I use olive oil.

  38. Lisa

    This seems like one of those simple and comforting dishes every cook should know…how come I didn’t? Lol. I will certainly make this in the future. Thanks for posting it!

  39. Lori

    I am so excited to try this. I am a huge fan of corned beef hash (I’ve never tried roast beef hash, but will now), but I never could figure out a way to get the meat, potatoes, and onions diced small enough. Now I know. Thank you! For those who don’t have a meat grinder but do have a Kitchen Aid stand mixer, they sell an attachment meat grinder for about $15 and it works like a charm.

  40. kay mccarthy

    coming from a traditional irish family, corned beef hash was a regular staple of our diet. but my nana made roast beef as well as ham hash, usually after a sunday dinner. i have found a cafe that makes hash like homemade. i do not really like canned cause it gives me wicked heartburn. my husband never tried any of my hashes cause he said it looked like dog food. oh what he missed.

  41. pete wilson

    I’m thinking a little sage might go well in any of these beautiful hash recipes.

  42. johanna

    I remember hascheeknoedel fondly from my childhood in Austria. I even have a recipe for them. but they involve not only minced meat, but also minced sausage. In Vienna, you can’t get minced sausage because the salt ruine the machine. Here in London, you can’t get minced pork for ethnic reasons. will I be able to eat hascheeknoedel (hash dumplings) again? Will try on my upcoming trip to the “home”land.

  43. Jean

    A must add to this recipe is one table spoon of worcestershire sauce.. One could also add some turnip.. In French we call it Hachis or Chiard…

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