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Leftover Roast Beef Hash
American

Leftover Roast Beef Hash

Crispy skillet hash from leftover roast beef, diced potatoes, onion, and bell pepper, finished with fried eggs. A 35-minute brunch or dinner that turns Sunday's roast into Monday's best meal.

35 minsEasy4 servings420 kcal

Roast beef is generous on Sunday and awkward on Monday — too good to waste, too plain to reheat as-is. This hash is the classic answer: dice it with potatoes, onion, and pepper, crisp it all in a hot skillet, and it becomes a completely new meal instead of sad leftovers.

Two things make it work. Par-cooking the potatoes in the microwave first means they crisp in minutes instead of steaming in the skillet, and pressing the hash down and leaving it alone builds the browned crust that makes hash taste like hash. The beef is already cooked, so it goes in last and only needs to heat through.

Expect a skillet of crispy-edged potatoes and savory beef with sweet softened onion and pepper, rich enough to eat on its own. Topped with fried eggs it feeds four generously for brunch or dinner; without the eggs it's a hearty side next to a green salad.

shopping_basketIngredients

  • 1 1/2 lbs russet potatoesabout 3 medium, cut into 1/2-inch dice
  • 3 tbsp vegetable oildivided
  • 1 large yellow oniondiced
  • 1 bell pepperany color, diced
  • 2 cups cooked roast beefleftover, cut into 1/2-inch cubes
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp saltplus more to taste
  • 1/2 tsp black pepper
  • 4 large eggsoptional, for serving on top
  • 2 tbsp chopped parsleyoptional, for serving

Nutrition Per Serving

Calories

420

Protein

28g

Fat

23g

Carbs

34g

restaurantInstructions

1

Par-cook the potatoes

Put the diced potatoes in a microwave-safe bowl with 2 tablespoons of water, cover, and microwave on high for 4 to 5 minutes, until the edges look slightly translucent but the centers are still firm. Drain off any water. Par-cooking means the potatoes crisp in the skillet instead of steaming there for 20 minutes.

2

Crisp the potatoes

Heat 2 tablespoons of the oil in a large cast-iron or nonstick skillet over medium-high heat until it shimmers. Add the potatoes in a single layer and cook without stirring for 4 to 5 minutes, until the undersides are deep golden brown. Stir once and cook 4 to 5 minutes more, until crisp on most sides.

3

Soften the vegetables

Push the potatoes to the edges of the skillet and add the remaining 1 tablespoon of oil to the center. Add the onion and bell pepper and cook over medium-high heat, stirring occasionally, for 4 to 5 minutes, until the onion is soft and translucent and the edges of the pepper are lightly charred.

4

Add the beef and season

Stir in the cubed roast beef, smoked paprika, garlic powder, salt, and black pepper. Press the mixture down with a spatula and leave it undisturbed for 2 minutes at a time, cooking 5 to 6 minutes total, until the beef is heated through to 165°F (74°C) and the bottom is browned and crisp.

5

Top with eggs (optional)

Make 4 shallow wells in the hash with the back of a spoon and crack an egg into each. Cover the skillet, reduce the heat to medium-low, and cook 3 to 4 minutes, until the whites are fully set and opaque but the yolks are still runny. Scatter with parsley and serve straight from the skillet.

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Cooking Mode

Keep your screen awake with step-by-step guidance.

lightbulbTips for success

  • Par-cook the potatoes before they hit the skillet. Raw diced potatoes need 20-plus minutes in a pan and steam more than they crisp; 4 minutes in the microwave gets them halfway there so the skillet time is all about browning.
  • Don't stir constantly. Press the hash down with a spatula and leave it undisturbed for a couple of minutes at a time — the crust forms where the food sits still against the hot pan, and that's where the flavor is.
  • Cut everything to roughly the same 1/2-inch size. Even pieces cook at the same rate, so the potatoes are crisp at the same moment the peppers are tender and nothing burns while waiting.
  • Add the beef after the potatoes are nearly done. It's already cooked — it only needs to heat through to 165°F (74°C). Adding it early dries it out while the potatoes finish.

swap_horizSubstitutions

  • No roast beef? Use the same amount of any leftover cooked meat — pot roast, steak, pork, even holiday turkey. Cut it into 1/2-inch cubes.
  • No russet potatoes? Yukon Golds or red potatoes work; cut them the same size. Sweet potatoes also work but brown faster, so check them a minute early.
  • No bell pepper? Use a diced zucchini, a handful of mushrooms, or a second onion. The hash is flexible — clean out the vegetable drawer.
  • No smoked paprika? Use regular paprika plus a pinch of cumin, or 1 teaspoon of your favorite steak seasoning.

restaurantWhat to serve with it

Serve straight from the skillet with hot sauce and ketchup on the side. A simple green salad or a handful of arugula dressed with lemon cuts the richness.

kitchenStorage & reheating

Refrigerate leftovers within 2 hours in an airtight container; they keep 3 to 4 days. The potatoes lose their crispness in the fridge but the flavor holds.

To reheat: Reheat in a skillet over medium-high heat with a teaspoon of oil for 5 to 7 minutes, pressing it down, until crisp again and steaming throughout — it should reach 165°F (74°C). The microwave works but leaves the potatoes soft.

Recipe FAQ

Can I use raw beef instead of leftover roast beef?expand_more

Yes, but cook it first. Brown 3/4 pound of diced beef or steak in the skillet before the potatoes, then set it aside and add it back with the seasoning in step 4. The recipe as written assumes the beef is already cooked.

Why are my potatoes soggy instead of crispy?expand_more

Usually the pan was crowded or the heat was too low. Cook in a single layer in a large skillet over true medium-high heat, and don't skip the par-cook — wet, raw potatoes steam instead of browning.

Can I make hash ahead of time?expand_more

You can dice everything a day ahead and refrigerate the components separately. Cooked hash is best fresh, but leftovers keep 3 to 4 days and re-crisp well in a hot skillet.

Do I have to add the eggs?expand_more

No — the hash is a complete meal without them. The eggs just make it brunch. Without eggs, serve it as a hearty dinner side, or top each portion with a fried egg later.

menu_bookHelpful guides

Food storage

Can You Freeze Cooked Chicken?

Yes — cooked chicken freezes well for up to 4 months. Cool it fast, pack it airtight, and thaw it in the fridge for the safest results.

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Food storage

Can You Freeze Cooked Rice?

Yes. Cooked rice freezes well for up to 6 months if you cool it within 2 hours, pack it flat in freezer bags, and reheat it steaming hot to 165°F.

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Food storage

How Long Do Hard-Boiled Eggs Last?

Hard-boiled eggs last up to 7 days in the fridge when kept in their shells. Here's how to store them safely, peel them easier, and spot a bad egg.

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