Traditional Roast Beef Hash

Traditional roast beef hash! Cooked beef, ground through a meat grinder with onions and potatoes and then fried.

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

Traditional Roast Beef Hash

Showing 4 of 47 Comments

  • Maury Foisy

    My Dad and Mom took us to a skid-row restaurant on Trent Ave in Spokane in the late 40’s. “Scotty’s -they featured hash.
    My Mom carried it on and I’ve been doing it 60+ years.

    Agree using big dashes of Worchester. I use raw veggies and bake it.

  • Barbara M Waters

    My grandmother was the first to make roast beef hash for me. She always used cooked potatoes because hash was a way to use the left over roast potatoes that where cooking with the roast. Hash was my favorite comfort food. As a kid I looked forward to when we had a roast (usually a Sunday), not for the roast itself but for the hash afterwards.
    I have a grinder and prefer it that way than a food processor or anything else. I also like my hash baked in the oven.

  • Shirley Pendergraft

    My dad would do the same only he baked it.

  • Natalie

    Just made this with raw potato, shredded carrot, and onion. Cooked it in bacon drippings and served with poached egg. I used a food processor to mince the beef and it was perfect. Cooked until there were crispy parts. Delicious!!

  • 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.

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