This roast beef hash recipe can be made with a leftover roast, or with a fresh-from-the-oven roast. It’s not only delicious and filling, but it’s a great way to save the roast if it comes out too tough to eat otherwise.
I’ve added potatoes, carrots and onions, along with a generous amount of drippings/broth to give this lots of flavor.
It’s a family friendly recipe, and makes for great leftovers for lunch the next day.
The Ingredients for Making a Roast Beef Hash
Olive oil. You need a bit of oil to get the onions and garlic sauteed up. Any oil will work. Or, use butter! That’s delicious too.
Onion. White or yellow will do. The onion goes really well with the beef to enrich the flavors.
Garlic. So does the garlic! It’s always good with just about any type of meat.
Roast Beef. Use leftover beef, or a fresh beef roast. Cutting it up in small chunks helps to soften and enhance the flavors, especially if you have cooked the roast at a higher temperature.
Beef Broth or Drippings. If you’re using fresh beef, use the drippings. It’s the best! But if you’re using leftovers and have already turned the drippings into gravy, beef broth is the next best thing.
Potatoes. Any kind of potatoes will work for this. Russet or golden is usually what I go with. Red potatoes are good too.
Carrots. I buy mine in a big bag. The carrots are a fairly good size, so two is my general rule. If you’re using the really skinny ones, go with three or maybe even four! Carrots are delicious when prepared this way, so don’t worry about them throwing anything off!
Flour. I like to add a bit of whole wheat flour at the very end just to thicken the sauce a bit. Another flour or another thickening agent will work too.
Other Recipes to Try:
- Ground Beef and Italian Sausage Pasta Dish
- Ground Beef and Carrot Taco Wraps
- Creamy Pasta with Italian Sausage and Ground Beef
- Ground Beef with Potatoes and Cheddar Cheese
- Easy Taco Salad Recipe
Roast Beef Hash Recipe
- 2 tbsp olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 1.5 pounds roast beef, cooked and diced
- 1.5 cups beef drippings or broth
- 2 medium potatoes, diced
- 2 carrots, diced
- 1 tbsp flour
- salt and pepper to taste.
- In a large frying pan, heat olive oil and saute onions until translucent. About 3-5 minutes.
- Add the garlic and saute for another 1-2 minutes.
- Add the beef, along with the drippings and vegetables. Cover and simmer for about 20-30 minutes until vegetables are about 5 minutes from being done.
- Sprinkle on a tablespoon of flour to thicken the liquids. Simmer for another 5 minutes, stirring occasionally until done.
- Salt and pepper to taste.
- Remove from heat, and enjoy!
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