Traditional Roast Beef Hash

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

Traditional Roast Beef Hash
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.

Elise Bauer

Traditional Roast Beef Hash

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Yield 1 pan

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

  • Kosher salt and freshly ground black pepper, to taste

  • 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.

Nutrition Facts (per serving)
1215 Calories
58g Fat
79g Carbs
94g Protein
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Nutrition Facts
Amount per serving
Calories 1215
% Daily Value*
Total Fat 58g 74%
Saturated Fat 12g 59%
Cholesterol 231mg 77%
Sodium 4199mg 183%
Total Carbohydrate 79g 29%
Dietary Fiber 8g 30%
Total Sugars 11g
Protein 94g
Vitamin C 35mg 177%
Calcium 98mg 8%
Iron 13mg 73%
Potassium 4751mg 101%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.