If you’ve been looking for a great way to use up some leftover roast beef, look no farther than the all-American classic, beef hash. Not only does this dish do an amazing job of stretching your leftovers into a complete meal but the flavor will amaze you.
While the origins of a chopped meat dish are questionable, hash as we know it today is a distinctly American dish that varies as widely as the cooks who make it. The most commonly known variety is probably corned beef hash, but my families personal favorite is roast beef hash served a bit chunkier than the run of the mill restaurant variety.
Another variation on this dish is to grind or mince all of the ingredients and then saute them until crisp, almost like hash browns. While that method is lovely in itself, we prefer the more stew-like version presented here.
- 2 1/2 to 3 cups cooked beef, coarsely chopped (Leftover pot roast, corned beef, etc.)
- 2 large russet potatoes, peeled and diced
- 2 medium onions, chopped
- 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
- 2 Tbsp Worcestershire sauce
- 1 1/2 cups beef stock*
- *If drippings or beef gravy from the cooked roast remain, measure before adding beef stock, this will give a deeper, richer flavor
- Combine all ingredients and pack into a well-greased shallow baking pan.
- Cover with foil and bake at 375° for 50 minutes. Remove foil for the last 20 minutes of cooking to brown and crisp the top of the hash.
- Preparation time: 15 minute(s)
- Cooking time: 50 minute(s)
- Number of servings (yield): 6
- Culinary tradition: USA (Traditional)
What I would have done differently had I thought of it at the time:
For a hash that’s closer to a skillet cooked version, try using a half-sheet pan (large cookie sheet) instead of a baking pan. Cook time will probably be reduced by 10 minutes, but you should end up with a drier and crispier hash.
Links to other recipes like this: