Traditional Roast Beef Hash

Photography Credit: Elise Bauer

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 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

To make the hash you want approximately equal amounts of cooked beef, raw potato, and onion. The amounts listed here in the ingredient list are approximations. Scale up or down as needed.

A grinder makes a big difference here because of the way it grinds the beef into the onions and potatoes.


  • 2 cups roughly chopped cooked roast beef or pot roast beef
  • 1 large russett or 2 smaller yukon gold potatoes, peeled and quartered
  • 1 large onion, peeled and quartered
  • 3 Tbsp olive oil
  • Salt and pepper
  • Ketchup


1 Grind the beef, potatoes, and onions together: 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.

If you don't have a meat grinder, you can pulse a few times in a food processor, or finely chop by hand.

2 Brown the hash: Heat the olive oil in 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.

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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Traditional Roast Beef Hash

Showing 4 of 43 Comments

  • Old Texan 76

    I make hash like my Grandmother did. This recipe is from the 1800s. (that’s not a misprint).
    This was the hash chuckwagon cooks made.
    Cold roasted beef, slivered fine by hand. Dime sized pieces.
    Onions to about half the amount of beef.
    Beef juice, if available, or water to cover.
    Black pepper, I use a lot, but to taste.
    Slowly simmer in an iron pot or skillet until cooked down and the onions are done.
    Serve with chuckwagon biscuits, baking powder biscuits (recipe on the can) or stone ground cornmeal cornbread.

  • Terri

    As my father was a cook in the Army during the Korean War, I had a lot of Army hash in my life. My mother use to use the hand grinder but now she uses the food processor.

    She uses left over beef roast, raw potatoes & onions. The amounts varied depending on how many were there for dinner. She used corn oil to cook the hash. Seasoned it with salt/pepper and garlic & added the left over gravy. Then she covered it and cooked it on a low heat/flame stirring every so often.

    My only change to her recipe was not to use oil but I used PAM to help prevent the hash from sticking. The gravy also helped it from sticking some. As I just finished a plate of roast beef hash, I was looking up the recipe for a military Hash & found this site.

  • Marianne

    Made some hash tonight with leftover filet mignon that my teenager never got around to eating. Thanks for the recipe. I couldn’t remember whether the onion and potato were to be cooked before or after going through the grinder. I did it wrong but it still turned out OK. Wonderful childhood memory but Mom always used margarine instead of oil. Can’t eat healthy all the time. So good! (And I agree. Corned beef hash is not the same as roast beef hash. Corned beef hash and eggs is great for breakfast IMO and roast beef hash is great for dinner.)

  • K. Almond

    Make life easy. Bag of frozen hash browns with onions and sweet peppers. Chop beef in cuisineart sort of gizmo and use left over fat from roasting pan. Toss in all leftover juice on top. Big heavy skillet top on at first then keep flipping chunks to get lots of crispies! Extra: pop a poached egg on top. Extra onions also chopped in the gizmo added in the beginning and maybe garlic salt or some lawry’s salt! Better the beef, better the results.

  • Marianne

    One of my favorite comfort foods!! (My kids think this is disgusting!) Never thought of putting ketchup on it though, and I am not going to start. Love using the meat grinder for this too!

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