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
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 tablespoons extra virgin olive oil
- Salt and pepper
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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