Roast Beef Hash

Published November 2017

Why This Recipe Works

To produce a hash that’s both hearty and cohesive, we simmered cubed Russet potatoes (seasoned with sauteed onions, garlic, and thyme) in a skillet until they were cooked through. We then mashed a small portion of the potatoes and stirred them into the cubed spuds so that they stuck together. After adding cubed roast beef (we roasted it low and slow so that the meat cooked gently and stayed juicy), we pressed the hash into an even layer and let it sizzle in butter over high heat so that the underside browned deeply. We flipped the hash and browned the second side until it was crisp, and served it with hot sauce.


Print Shopping List

2 tablespoons unsalted butter
1 small onion, chopped fine
Salt and pepper
2 pounds russet potatoes, peeled and cut into 1/2-inch pieces
¾ cup water
2 garlic cloves, minced
½ teaspoon minced fresh thyme
12 ounces cooked roast beef, cut into 1/2-inch pieces
2 teaspoons hot sauce, plus extra for serving
Nutritional Information


Per Serving (Serves 4)

  • Calories 411
  • Cholesterol 80 mg
  • Fat 17 g
  • Sodium 898 mg
  • Saturated 8 g
  • Carbs 44 g
  • Trans 1 g
  • Dietary Fiber 4 g
  • Monounsaturated 6 g
  • Sugar 3 g
  • Polyunsaturated 1 g
  • Protein 23 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

From The Shop


Serves 4

We like to serve this hash alongside poached or fried eggs, but any style of egg will work.

1. Melt butter 12-inch nonstick skillet over medium heat. Add onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring frequently, until onion is translucent, about 3 minutes. Increase heat to medium-high and add potatoes, water, garlic, and thyme. Cover and cook for 6 minutes. Remove lid and continue to cook, stirring frequently, until potatoes are cooked through and no water remains in skillet, about 6 minutes longer.

2. Remove skillet from heat and, using spatula or back of wooden spoon, mash approximately one-eighth of potatoes. Stir mashed potatoes into potato cubes until lightly coated. Stir in roast beef and hot sauce and toss until well combined. Press hash into an even layer. Return skillet to high heat and cook, without stirring, for 5 minutes. Carefully slide hash onto large plate. Invert hash onto second plate and use spatula to carefully slide hash back into skillet. Return hash to high heat and cook second side until browned and crisp around edges, 5 to 8 minutes longer. Transfer to platter and serve, passing extra hot sauce.