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
PrintTo 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.
Ingredients
- 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
Method
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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Notes:
Old fashioned cast iron meat grinders are easy to find and cheap to buy on eBay.
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Traditional Roast Beef Hash
Way too dry for my taste, and NEVER ketchup, use HP Sauce
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This was not good. The flavor was not bad but I hated the texture of everything being ground. It’s too similar to the canned stuff from the grocery store. Finely chopping the ingredients is much better in my experience.
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Growing up , I spent a lot of time at my German Grandmothers house and always loved when she made hash. I was trying to re-create her recipe and it was very similar to this. I spoke to my 93 year old mother today and she said my grandmother always used Lea & Perrins Worcheshire sauce , and it was always in a milk and flour gravy. Thanks for the basics, going to try again next week. Sometimes just trying to bring back old memories gives you new ones!!!
My mother, added leftover gravy, egg, and saltine crackers were the last item to go through the grinder. And made patties, put in cast iron skillet. A favorite! 65 years ago.
OMG — I so remember growing up and eating beef, or corn beef hash for dinner. This whole post brings back so many memories!! Recently, I was thinking of making hash with left over ham. Thanks for this great post!!
Now, did your mom ever make roast beef salad for sandwiches? I still crave that sometimes, and nobody ever makes it to my knowledge. Most families in the day had roast beef once a week or so, and the beef salad, along with hash, was a common thing.
Now you know you have me drooling, and there will be hash soon! BTW, LOVE YOUR BLOG!!! Melody
Thanks so much Melody! We always had roast beef sandwiches for days after having a beef roast for Sunday dinner. That or hash. Such good comfort food, isn’t it?