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.
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.
My dad would do the same only he baked it.
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!!
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.
How wonderful, thank you for sharing with us!
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.
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.)
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.
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!
I also grew up on hash. But I am now on a low-carb diet so when I made it the other night I added fresh mushrooms along with the leftover roast, carrots, onions and 1 raw potato. It turned out just as good as one loaded with potatoes. Lowered the carb count and increased the protein.
And I also used my Mom’s grinder, it is the only way to go for hash.
Hi Bonnie, I love the idea of subbing much of the potatoes with mushrooms! What a great way to lighten it up. Thank you.
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…
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.
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.
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.
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.
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!
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.
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.
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?
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.
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. :(
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.
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.
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
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.
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.
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”
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.
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?!
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.
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.
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
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.
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.
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
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.
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.
Hi Patricia – no, the potatoes should be raw.
Do the potatoes need to be pre-cooked?
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.
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
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.
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.
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.
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?
Yes, yes, and very definitely yes, the only question being what kind and how much.
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