Transform leftover cold roast beef into a comforting, savory hash with this classic Southern recipe. By combining chopped beef with diced potatoes, onions, and green peppers, you create a dish that is both rustic and refined. The addition of beef stock and tomato paste adds depth and richness, creating a flavorful sauce that ties everything together. Cooking the hash in a greased pan allows it to develop a delicious, crispy brown crust underneath, adding texture to the soft interior. This dish is perfect for using up leftovers and makes for a satisfying weeknight dinner or a hearty lunch. It&# 226;ÂÂs simple, fast, and brings home-style warmth to your table without requiring any complicated techniques or hard-to-find ingredients.
Roast Beef Hash (Ny Times
Description
Transform leftover cold roast beef into a comforting, savory hash with this classic Southern recipe. By combining chopped beef with diced potatoes, onions, and green peppers, you create a dish that is both rustic and refined. The addition of beef stock and tomato paste adds depth and richness, creating a flavorful sauce that ties everything together. Cooking the hash in a greased pan allows it to develop a delicious, crispy brown crust underneath, adding texture to the soft interior. This dish is perfect for using up leftovers and makes for a satisfying weeknight dinner or a hearty lunch. It&# 226;ÂÂs simple, fast, and brings home-style warmth to your table without requiring any complicated techniques or hard-to-find ingredients.Ingredients
Directions
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Chop or grind the cold roast beef into small, bite-sized pieces.
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In a large bowl, combine the chopped beef, diced potatoes, grated onion, and chopped green pepper.
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Add the beef stock and tomato paste to the bowl and mix thoroughly until all ingredients are evenly coated.
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Season the mixture with salt and fresh ground pepper to taste.
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Heat a generous amount of oil or butter in a large frying pan over medium-high heat until hot.
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Spread the hash mixture evenly into the hot pan, pressing down gently to form a compact layer.
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Cook without stirring for about 5-7 minutes, allowing the bottom to become brown and crusted.
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Carefully fold the hash in half like an omelet using a spatula, then slide it onto a hot serving platter.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 369.4kcal
- % Daily Value *
- Total Fat 11.9g19%
- Saturated Fat 4.4g23%
- Cholesterol 127.7mg43%
- Sodium 110.7mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 56.2g113%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use day-old roast beef which holds its shape better when chopped. If the beef is too dry, increase the amount of beef stock slightly.
You can substitute the beef stock with pan drippings from the original roast for extra flavor. Gravy works well too but may require less additional liquid.
Ensure the pan is sufficiently hot before adding the hash to achieve a good crust. If it starts to stick, add a tiny bit more fat.
Serve immediately while hot and crispy. Pairs well with pickles, coleslaw, or a simple green salad.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to restore crispiness rather than using a microwave.
