Community Pick
Roast Beef Hash
"A delicious, yet easy to prepare, alternative to warming up leftover roast beef."
photo by Betty Ann W.
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄2 cup chopped onion
- 1 1⁄2 cups diced potatoes
- 3 cups cubed leftover roast beef
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 cup milk
- 1⁄2 cup leftover gravy
directions
- In large skillet, cook onion in butter until tender crisp.
- Add remaining ingredients except milk and gravy.
- Whisk milk and gravy together until smooth.
- Add to skillet.
- (If there is no leftover gravy, just increase milk to 1 1/2 cups.) Stir all together and bring to a boil.
- Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done.
- The liquid should be absorbed.
Questions & Replies
-
Excuse my ignorance, but how do you add the eggs that I saw in a couple of the reviews? I assume that you just move the hash to one side of the pan and break the egg in the center?
Reviews
-
great easy recipe - my little ones loved it and so did my husband - but he didn't get much since he ate after they did! -
I have to confess that I have been searching the internet for years (at least 15 or 20) for this receipe. I, like you, learned to cook at my grandmother's side. This is the first receipe that I have found that even remotely matches what I remember my grandmother making. Thank you for taking the time to share it with us. -
Wow! great recipe especially when I improvised. I didn't have any gravy so I used a small amount of cream of celery soup mixed in with the milk. Then I added some frozen veggies (mixed variety). Then I did something crazy. Someone gave me some kind of collard greens ( I think). I sliced out the thick stem of the leaves, then chopped the leaves very thin. In a separate pan with olive oil and garlic I grilled the greens until they were soft (added some salt too). It only takes a few minutes. Then I added the greens to the dish. -
From now on I'll be shopping for the biggest roast I can find just to have enough leftover roast beef to make this! It is delicious! For convenience I used frozen hash browns which worked very well. I used about one cup of leftover gravy and reduced the milk accordingly. Everything was cooked after 20 minutes but I then increased the heat and cooked it to form a crust, stirred and continued until it was the drier consistency that my family prefers. Just like my Grandma used to make! Thanks Susie in Texas! -
This turned out very good and i'll definitely make it again. Thanks for posting this, it’s a perfect weeknight meal.
see 32 more reviews
Tweaks
-
I made this using Eye of Round that i cooked using an America's Test Kitchen technique and included the leftover roasted potatoes, carrots, rutabaga, and parsnips from that dinner. It was done really fast since the vegetables were already cooked. I also added frozen peas and some horseradish sauce. Oh, and I had leftover turkey gravy from another meal and used that with the addition of some beef base. I know this was no longer the original recipe (which i'm certain is delicious) but i needed to use up some leftovers.
-
My memory of my grandmothers recipe tells me that she used ketchup as an alternative to the gravy/milk combo, and may have added other vegetables (peas, carrots) to fill out the meal to feed 6 people.
-
I added about 1 Tbsp. of prepared horseradish and used about 1 1/2 Tbsp of flour because I had no gravy. Gave it the perfect slight thickness I was hoping for. Also used half and half instead of whole milk.
-
This is a really good recipe for leftover pot roast. I used a whole cup of chopped onions and a half cup of light cream instead of the milk. I also added a little garlic powder and diced carrots. Delicious. Thank you Susie.
RECIPE SUBMITTED BY
Susie in Texas
Sour Lake, Texas
