This easy beef hash is made with diced potatoes and leftover pot roast, an oven-roasted beef or corned beef. It could be made with leftover pork or ham as well.
We usually use leftover roast beef or pot roast for sandwiches or use it to make a cottage pie, but this is an excellent alternative, and it's a very easy recipe to prepare.
If you have leftover gravy, replace some or all of the beef broth with it.
This beef hash is a nice side dish to serve as a breakfast dish with poached, fried or scrambled eggs. If you are serving the hash as a lunch or dinner dish, add a tossed salad or steamed vegetables and serve the hash with freshly baked biscuits. Green beans, peas, or steamed broccoli would be good choices. It's great with baked beans, too.
- 3 cups cooked beef, coarsely chopped (use leftover pot roast, oven roast, corned beef, etc.)
- 2 large baking potatoes or Yukon gold, peeled and diced (1/4- to 1/2-inch)
- 2 medium onions, chopped, about 1 1/2 cups
- 1 green bell pepper, chopped
- 2 ribs celery, finely chopped
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon ground thyme
- 1 1/2 cups beef broth*
- *If you have a cup or so of leftover gravy, use the gravy with some beef broth to make 1 1/2 cups. Generously grease a shallow 2- to 2 1/2-quart baking dish.
- In a large bowl, combine the chopped beef with the diced potatoes, chopped onion, chopped celery, mustard, salt, garlic powder, and thyme. Add the beef broth and mix well.
- Pack the mixture into the prepared baking dish.
- Cover the baking dish tightly with foil and bake in the preheated 375 F oven for 45 to 55 minutes, or until the potatoes are tender.
- Uncover and brown under broiler.
Tips and Variations
- One reader, who gave the recipe 5 stars, mentioned that she replaced the celery with zucchini and used red bell pepper in the hash instead of green. She also added a few drops of Worcestershire sauce.
- Instead of beef broth or leftover gravy, use beef gravy from a jar or prepare gravy with a dry mix.
- Add about 1/2 cup of finely shredded carrots or sweet potatoes to the hash mixture.
- Try this with leftover pulled pork or shredded beef barbecue.
- Top the hash with some cheese just before it's done.
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|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||3 g|