Leftover Roast Beef Hash. A skillet hash of already-cooked roast beef, crisp diced potatoes, onion and mustard. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A second meal from an already cooked roast
This hash starts with roast beef that has already been cooked and refrigerated safely. The skillet time is mostly for raw diced potatoes; the meat joins near the end so it need not dry out while the potato browns.
It is a provisional method and not a way to rescue beef that has been left out too long. Check the original roast's storage history first.
Potato size sets the clock
Half-inch Yukon Gold cubes offer a shorter path to tender centers than large chunks. Spread them out; a crowded skillet steams before it browns.
A splash of broth under a lid softens the middle, and an uncovered finish restores crisp edges. If liquid remains, evaporate it before the cooked beef is folded through.
Ingredients for 4 portions
| Ingredient | Amount | Use |
|---|---|---|
| Yukon Gold potatoes, diced half-inch | 1 1/2 pounds | Raw, scrubbed. |
| Yellow onion, finely diced | 1 medium onion | About one cup. |
| Neutral oil | 2 tablespoons | For browning. |
| Already-cooked roast beef, diced | 2 cups | Cold leftovers from safe refrigerated storage. |
| Low-sodium beef broth | 1/4 cup | Steam potatoes briefly. |
| Dijon mustard | 1 teaspoon | Stir through at end. |
| Fine salt | 1/4 teaspoon | Adjust for salted leftover roast. |
| Ground black pepper | 1/4 teaspoon | Finish. |
Step-by-step method
- Dice 1 1/2 lb potatoes into even half-inch cubes and one onion finely. Heat 2 tbsp oil in a large skillet over medium-high heat. Add potatoes and onion, spread in one layer and cook about ten minutes, turning occasionally, until edges begin to brown.
- Add 1/4 cup broth, cover and cook approximately five minutes until potatoes are nearly tender. Remove lid and allow liquid to evaporate, then crisp for another five minutes without constant stirring.
- Fold in 2 cups diced cooked roast beef and 1 tsp Dijon. Heat through until the leftover beef in the center of the skillet reaches 165°F; season with up to 1/4 tsp salt and 1/4 tsp pepper, taking account of the original roast.
- Divide into four provisional portions. Do not use raw beef in place of cooked leftovers without a separate recipe and safety endpoint.
Warm leftovers thoroughly
Dijon adds sharpness without a gravy. Because already-cooked beef is being reheated, measure 165°F at the center of the mixed leftovers; color alone is not reliable.
Taste before adding all the listed salt. Roast beef may already carry salt and pan seasoning.
Avoid a soggy hash
Turn the potatoes occasionally rather than stirring without pause. If they stick, let a crust release before scraping hard; test pan and oil amount in the trial.
Adding cold beef too early or leaving excess broth in the pan can soften the potatoes. Document beef cube size and the finished moisture.
Serving and storage
Serve promptly as four breakfast or lunch portions. A separately cooked egg could be served alongside, but it is not part of this measured recipe or the photograph.
Cool and refrigerate any remaining hash promptly. Since its roast beef has already been reheated once, avoid promising a long second leftover window without reviewing source and handling.
Hash questions
Is the beef raw?
No. This recipe specifically calls for already-cooked roast beef.
Can I use large potato pieces?
They require a different covered time; half-inch cubes are the proposed size.
When does the mustard go in?
With the meat near the end, after most potato moisture has evaporated.
Further reading and related Chefly recipes: Food.com roast beef hash; FDA safe food-handling temperatures. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Leftover Roast Beef Hash. Category: Breakfast. 4 portions. Prep approximately 15 minutes; cooking approximately 25 minutes; additional cooling/chilling approximately 0 minutes; total approximately 40 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 1 1/2 pounds Yukon Gold potatoes, diced half-inch; 1 medium onion Yellow onion, finely diced; 2 tablespoons Neutral oil; 2 cups Already-cooked roast beef, diced; 1/4 cup Low-sodium beef broth; 1 teaspoon Dijon mustard; 1/4 teaspoon Fine salt; 1/4 teaspoon Ground black pepper.
Instructions: Dice 1 1/2 lb potatoes into even half-inch cubes and one onion finely. Heat 2 tbsp oil in a large skillet over medium-high heat. Add potatoes and onion, spread in one layer and cook about ten minutes, turning occasionally, until edges begin to brown. Add 1/4 cup broth, cover and cook approximately five minutes until potatoes are nearly tender. Remove lid and allow liquid to evaporate, then crisp for another five minutes without constant stirring. Fold in 2 cups diced cooked roast beef and 1 tsp Dijon. Heat through until the leftover beef in the center of the skillet reaches 165°F; season with up to 1/4 tsp salt and 1/4 tsp pepper, taking account of the original roast. Divide into four provisional portions. Do not use raw beef in place of cooked leftovers without a separate recipe and safety endpoint.
Allergens: Mustard; Check broth and original roast seasonings. Review packaged ingredients and cross-contact before serving.
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Leftover Roast Beef Hash
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Four breakfast portions of crisp potato and cooked roast-beef hash.
Ingredients
- 1 1/2 pounds Yukon Gold potatoes, diced half-inch
- 1 medium onion Yellow onion, finely diced
- 2 tablespoons Neutral oil
- 2 cups Already-cooked roast beef, diced
- 1/4 cup Low-sodium beef broth
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Fine salt
- 1/4 teaspoon Ground black pepper
Instructions
- Dice 1 1/2 lb potatoes into even half-inch cubes and one onion finely. Heat 2 tbsp oil in a large skillet over medium-high heat. Add potatoes and onion, spread in one layer and cook about ten minutes, turning occasionally, until edges begin to brown.
- Add 1/4 cup broth, cover and cook approximately five minutes until potatoes are nearly tender. Remove lid and allow liquid to evaporate, then crisp for another five minutes without constant stirring.
- Fold in 2 cups diced cooked roast beef and 1 tsp Dijon. Heat through until the leftover beef in the center of the skillet reaches 165°F; season with up to 1/4 tsp salt and 1/4 tsp pepper, taking account of the original roast.
- Divide into four provisional portions. Do not use raw beef in place of cooked leftovers without a separate recipe and safety endpoint.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate assumes already-cooked refrigerated roast beef; uniform half-inch potato cubes affect the twenty-five-minute skillet stage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Serving Size: One quarter of skillet