Total Time
Prep 30 mins
Cook 30 mins

Ever wondered what to do with that left over roast beef and potatoes? Easy and delicious way to use up those leftovers.

Ingredients Nutrition


  1. Combine beef, potato, evaporated milk, onion, parsley, Worcestershire, salt and pepper.
  2. Turn into a 1-quart casserole dish.
  3. Toss cracker crumbs with melted butter.
  4. Sprinkle on top of the casserole.
  5. Bake at 350°F for 30 minutes or until heated through.
Most Helpful

5 5

I have a dirty little secret to reveal. When I go into a restaurant for breakfast and I see corned beef hash on the menu, I always ask if it's out of a can. If the server proudly says, "No, we make our own," then I order pancakes instead... I *LOVE* hash out of a can. That said, I decided to give homemade another chance since I knew exactly what was going into it. I followed the directions explicitly but also added about 1/2 tsp each of chili powder and cayenne pepper. My husband thought he'd died and gone to heaven... he had 2 big helpings for breakfast and then finished the leftovers for lunch. I really enjoyed it too, although next time I'll try heavy cream instead of the evap milk - I think I'd like it even better without the sweetness that the evaporated milk contributes. Thanks, Karen, for posting this recipe!

5 5

This is a nice change from the usual and we really enjoyed it! The only thing I did different was sub dry parsley because I didn't have the fresh on hand. Great way to use up leftover roast beef! Thanks for sharing your recipe :)

5 5

Very nice casserole! I had to fix dinner when I wasn't expecting to and found this recipe. I used Canadian bacon as that's what I had and doubled the recipe with no problem. I threw in some chopped green peppers with the onion and left out the parsley. Served it with a salad and it was very satisfying. Thanks, Carole in Orlando