Versatile, savory, and oh-so-satisfying—roast beef hash is the ultimate comfort food that transforms leftovers into something spectacular. Whether you’re craving a quick weeknight dinner or a hearty weekend brunch, these 18 creative recipes will inspire you to see roast beef in a whole new delicious light. Get ready to discover mouthwatering variations that will become instant family favorites!
Classic Roast Beef Hash with Fried Eggs
Whip up this hearty breakfast using leftover roast beef for maximum flavor. Crispy potatoes and tender beef create the perfect base for runny fried eggs. This one-pan meal delivers restaurant-quality results with minimal effort.
Ingredients
– 2 cups diced cooked roast beef
– 3 cups diced russet potatoes
– 1 medium yellow onion, diced
– 2 tablespoons vegetable oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 4 large eggs
– 1 tablespoon butter
– 2 tablespoons chopped fresh parsley
Instructions
1. Heat vegetable oil in a large cast-iron skillet over medium-high heat until shimmering.
2. Add diced potatoes and cook for 8 minutes, stirring occasionally until edges begin to brown.
3. Add diced onion and cook for 4 minutes until translucent and fragrant.
4. Stir in diced roast beef, kosher salt, and black pepper.
5. Press mixture firmly into the skillet using a spatula to maximize surface contact.
6. Cook undisturbed for 6 minutes to develop a crispy crust on the bottom.
7. Flip sections of the hash and cook for another 6 minutes until potatoes are tender throughout.
8. Create four wells in the hash using the back of a spoon.
9. Add butter to the wells and crack one egg into each well.
10. Cover the skillet and cook for 3 minutes until egg whites are set but yolks remain runny.
11. Remove from heat and sprinkle with chopped fresh parsley.
Don’t skip pressing the hash firmly—this creates the essential crispy crust that makes the dish. The contrast between the crunchy potatoes, savory beef, and rich egg yolks creates incredible texture. Serve directly from the skillet with hot sauce for an extra kick, or pair with buttered toast to soak up every last bit.
Spicy Southwest Roast Beef Hash
Rustle up this hearty breakfast hash that transforms leftover roast beef into a spicy morning masterpiece. Crispy potatoes and tender beef mingle with bold southwestern flavors for a satisfying start to any day. This one-skillet wonder comes together quickly but delivers restaurant-quality results.
Ingredients
– 2 tbsp olive oil
– 1 large russet potato, diced into 1/2-inch cubes
– 1 medium yellow onion, diced
– 1 red bell pepper, diced
– 2 cups cooked roast beef, shredded
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/4 tsp cayenne pepper
– 4 large eggs
– 2 tbsp fresh cilantro, chopped
– 1/4 cup shredded cheddar cheese
Instructions
1. Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering.
2. Add diced potatoes and cook for 8-10 minutes, stirring occasionally, until golden brown and crispy on all sides.
3. Add diced onion and red bell pepper, cooking for 4-5 minutes until softened and fragrant.
4. Stir in shredded roast beef, chili powder, cumin, and cayenne pepper, mixing thoroughly to coat everything evenly.
5. Create four wells in the hash mixture using the back of a spoon for even egg distribution.
6. Crack one egg into each well, being careful not to break the yolks.
7. Cover the skillet and cook for 5-7 minutes until egg whites are set but yolks remain runny.
8. Sprinkle shredded cheddar cheese over the hash during the last minute of cooking.
9. Remove from heat and garnish with fresh cilantro before serving.
Hearty and satisfying, this hash delivers crispy potatoes against tender beef with just the right kick of heat. The runny egg yolks create a rich sauce that ties all the southwestern flavors together beautifully. Serve it straight from the skillet with warm tortillas or avocado slices for a complete meal that’s perfect for brunch or dinner.
Creamy Roast Beef Hash with Cheese Sauce
Humble ingredients transform into pure comfort with this creamy roast beef hash. Hearty potatoes and tender beef come together under a rich cheese blanket for the ultimate satisfying meal. Perfect for breakfast, lunch, or dinner when you need something substantial.
Ingredients
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 2 large russet potatoes, peeled and diced into 1/2-inch cubes
– 1 lb cooked roast beef, shredded
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/4 tsp smoked paprika
– 3 tbsp unsalted butter
– 3 tbsp all-purpose flour
– 2 cups whole milk
– 8 oz sharp cheddar cheese, shredded
– 1/4 tsp garlic powder
– 2 tbsp chopped fresh parsley
Instructions
1. Heat olive oil in a large cast iron skillet over medium-high heat until shimmering.
2. Add diced onion and cook for 4 minutes, stirring occasionally, until translucent.
3. Add diced potatoes and cook for 15 minutes, stirring every 3 minutes, until potatoes are golden brown and fork-tender.
4. Stir in shredded roast beef, kosher salt, black pepper, and smoked paprika.
5. Cook for 3 minutes, stirring constantly, until beef is heated through and flavors combine.
6. Transfer hash to a plate and cover to keep warm.
7. Melt butter in the same skillet over medium heat until foaming subsides.
8. Whisk in flour and cook for 1 minute until golden to create a roux.
9. Gradually whisk in whole milk until smooth and no lumps remain.
10. Bring sauce to a simmer and cook for 3 minutes, whisking constantly, until thickened enough to coat the back of a spoon.
11. Reduce heat to low and stir in shredded cheddar cheese and garlic powder.
12. Whisk continuously for 2 minutes until cheese is completely melted and sauce is smooth.
13. Return hash to the skillet and stir to combine with cheese sauce.
14. Cook for 2 minutes over low heat until everything is heated through.
15. Remove from heat and sprinkle with chopped fresh parsley.
16. Serve immediately while hot.
Velvety cheese sauce clings to every chunk of potato and shred of beef, creating a rich, cohesive dish. The crispy potato edges provide satisfying texture against the creamy sauce. For a creative twist, serve it over toasted sourdough or top with a fried egg for extra protein and richness.
Roast Beef Hash and Sweet Potato Skillet
Tender roast beef transforms into a hearty skillet meal when paired with sweet potatoes and savory seasonings. This one-pan wonder comes together quickly for a satisfying breakfast or dinner. You’ll love how the crispy potatoes complement the rich beef flavors.
Ingredients
– 2 cups diced cooked roast beef
– 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
– 1 large yellow onion, diced
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh parsley
– 4 large eggs
– 1 tablespoon butter
Instructions
1. Heat olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering.
2. Add diced sweet potatoes and cook for 8 minutes, stirring occasionally until edges begin to brown.
3. Add diced onion and cook for 5 minutes until softened and translucent.
4. Stir in smoked paprika, garlic powder, and black pepper, coating the vegetable mixture evenly.
5. Add diced roast beef and cook for 4 minutes, pressing down with spatula to create crispy bits.
6. Reduce heat to medium and cook for 6 minutes without stirring to develop a crust on the bottom.
7. Flip sections of the hash and cook for another 4 minutes until potatoes are tender when pierced with a fork.
8. Create 4 wells in the hash mixture using the back of a spoon.
9. Add 1 tablespoon butter to the skillet and let it melt across the surface.
10. Crack one egg into each well, being careful not to break the yolks.
11. Cover the skillet and cook for 3-4 minutes until egg whites are set but yolks remain runny.
12. Remove from heat and sprinkle with chopped fresh parsley.
Velvety egg yolks mingle with the crispy potato and beef mixture for incredible texture contrast. The smoked paprika adds subtle warmth that balances the sweet potatoes perfectly. Serve directly from the skillet with crusty bread for soaking up every last bit.
Garlic Butter Roast Beef Hash
Kickstart your morning with this savory garlic butter roast beef hash that transforms leftover roast into a hearty breakfast. Crispy potatoes and tender beef come together in a rich garlic butter sauce that coats every bite. This one-pan wonder delivers restaurant-quality flavor with minimal cleanup.
Ingredients
– 2 cups diced cooked roast beef
– 3 cups diced russet potatoes
– 1/2 cup diced yellow onion
– 4 tbsp unsalted butter
– 3 cloves minced garlic
– 1/4 cup chopped fresh parsley
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
Instructions
1. Heat olive oil in a large cast iron skillet over medium-high heat until shimmering.
2. Add diced potatoes and cook for 8 minutes, stirring occasionally until edges begin to brown.
3. Add diced onion and cook for 4 minutes until onions become translucent.
4. Push potato-onion mixture to one side of the skillet and add butter to the empty space.
5. Melt butter completely, then add minced garlic and cook for 30 seconds until fragrant.
6. Tip: Don’t let garlic brown or it will turn bitter—remove from heat if needed.
7. Combine garlic butter with potato-onion mixture, stirring to coat evenly.
8. Add diced roast beef, spreading in an even layer across the skillet.
9. Cook without stirring for 5 minutes to develop a crispy crust on the bottom.
10. Flip sections of the hash using a spatula and cook for another 4 minutes.
11. Tip: Press down gently with your spatula to maximize surface contact for better browning.
12. Season with kosher salt and black pepper, stirring to distribute evenly.
13. Remove from heat and stir in chopped fresh parsley.
14. Tip: Let the hash rest for 2 minutes off heat to allow flavors to meld before serving.
Flavorful and satisfying, this hash features crispy potato edges against tender beef chunks, all coated in that rich garlic butter sauce. The contrast between the crunchy bottom layer and softer interior makes each bite interesting. Serve it topped with fried eggs for extra richness, or stuff it into warm tortillas for breakfast tacos.
Roast Beef Hash with Caramelized Onions
Kickstart your morning with this hearty roast beef hash that transforms leftover meat into something spectacular. Caramelized onions add deep sweetness that balances the savory beef perfectly. This one-pan wonder comes together quickly for a satisfying breakfast or brunch.
Ingredients
- 2 cups diced cooked roast beef
- 2 large yellow onions, thinly sliced
- 3 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 4 large eggs
- 2 tablespoons chopped fresh parsley
Instructions
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large cast iron skillet over medium heat until butter melts.
- Add sliced onions and cook for 20 minutes, stirring every 5 minutes, until deep golden brown and caramelized.
- Transfer caramelized onions to a plate, reserving any oil in the skillet.
- Add remaining 1 tablespoon olive oil to the skillet and increase heat to medium-high.
- Add diced potatoes in a single layer and cook undisturbed for 5 minutes to develop a golden crust.
- Flip potatoes and cook for another 5 minutes until tender and browned on all sides.
- Add diced roast beef, kosher salt, black pepper, and smoked paprika to the skillet.
- Cook for 3 minutes, stirring occasionally, until beef is heated through and slightly crisped.
- Return caramelized onions to the skillet and stir to combine all ingredients evenly.
- Create 4 small wells in the hash mixture using the back of a spoon.
- Crack one egg into each well, being careful not to break the yolks.
- Cover the skillet and cook for 4-6 minutes until egg whites are set but yolks remain runny.
- Sprinkle chopped fresh parsley over the finished hash before serving.
You’ll love the contrast between crispy potatoes, tender beef, and silky egg yolks that create a rich sauce. The caramelized onions provide a subtle sweetness that cuts through the savory elements beautifully. Try serving it straight from the skillet with crusty bread for soaking up every last bit.
Loaded Roast Beef Hash with Bacon and Cheddar
Perfect for using up leftover roast beef, this hearty hash comes together quickly with crispy bacon and melty cheddar. Packed with savory flavors and satisfying textures, it makes an ideal breakfast or brunch centerpiece. Prepare it in one skillet for minimal cleanup.
Ingredients
- 6 slices bacon, chopped
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 2 cups diced cooked roast beef
- 3 cups diced russet potatoes
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 4 large eggs
- 1 cup shredded cheddar cheese
- 2 tbsp chopped fresh parsley
Instructions
- Cook bacon in a large cast iron skillet over medium heat until crispy, about 8-10 minutes.
- Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons bacon fat in the skillet.
- Add diced potatoes to the hot bacon fat and cook undisturbed for 5 minutes to develop a golden crust.
- Stir potatoes and continue cooking until tender and browned on all sides, about 10-12 minutes total.
- Add diced onion and bell pepper to the skillet, cooking until softened, about 5-7 minutes.
- Season vegetables with smoked paprika, garlic powder, and black pepper, stirring to coat evenly.
- Mix in diced roast beef and cooked bacon, heating through for 3-4 minutes until beef is warm.
- Create 4 wells in the hash mixture using the back of a spoon for even egg distribution.
- Crack one egg into each well, then cover the skillet and cook until egg whites are set but yolks are still runny, about 4-6 minutes.
- Sprinkle shredded cheddar cheese over the entire hash and cover for 1-2 minutes until melted.
- Garnish with fresh parsley and serve immediately from the skillet.
Nothing beats the contrast of crispy potatoes against tender roast beef and rich, runny egg yolks. The smoky bacon and sharp cheddar create layers of savory flavor that meld beautifully. For a fun twist, serve individual portions in small cast iron skillets or top with sliced avocado for extra creaminess.
Roast Beef Hash Breakfast Burrito
Rustle up a hearty breakfast with this roast beef hash burrito that transforms leftovers into a satisfying morning meal. Crispy potatoes and tender beef create the perfect foundation for a protein-packed wrap. Customize with your favorite hot sauce for an extra kick.
Ingredients
– 2 cups diced cooked roast beef
– 2 cups diced russet potatoes
– 1/2 cup diced yellow onion
– 1/4 cup diced green bell pepper
– 2 tablespoons vegetable oil
– 4 large eggs
– 4 large flour tortillas
– 1/2 cup shredded cheddar cheese
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
Instructions
1. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add diced potatoes and cook for 8-10 minutes, stirring occasionally, until golden brown and crispy.
3. Add diced onion and green bell pepper, cooking for 3-4 minutes until softened.
4. Stir in diced roast beef, black pepper, and garlic powder, cooking for 2-3 minutes until heated through.
5. Create four wells in the hash mixture and crack one egg into each well.
6. Cover the skillet and cook for 4-5 minutes until egg whites are set but yolks remain runny.
7. Warm flour tortillas in a dry skillet for 30 seconds per side until pliable.
8. Divide the hash and egg mixture evenly among the four tortillas.
9. Sprinkle 2 tablespoons shredded cheddar cheese over each portion.
10. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly.
11. Return filled burritos to the skillet seam-side down and cook for 1-2 minutes until golden and sealed.
Each bite delivers contrasting textures from the crispy potatoes and tender beef, while the runny egg yolk creates a rich sauce throughout. Enjoy immediately with your favorite hot sauce, or wrap in foil for a portable breakfast that stays warm for hours.
Roast Beef Hash Stuffed Bell Peppers
Crisp bell peppers get a hearty upgrade with this roast beef hash filling. This one-pan meal transforms leftovers into something special. You’ll have dinner ready in under an hour with minimal cleanup.
Ingredients
– 4 large bell peppers
– 2 cups diced cooked roast beef
– 3 cups diced russet potatoes
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried thyme
– 1/2 cup beef broth
– 1/4 cup chopped fresh parsley
– Salt and black pepper
Instructions
1. Preheat your oven to 375°F.
2. Cut bell peppers in half lengthwise and remove seeds and membranes.
3. Place pepper halves cut-side up in a 9×13 inch baking dish.
4. Heat olive oil in a large skillet over medium-high heat.
5. Add diced potatoes and cook for 8 minutes, stirring occasionally, until edges begin to brown.
6. Add diced onion and cook for 4 minutes until softened.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add diced roast beef, smoked paprika, and dried thyme to the skillet.
9. Pour in beef broth and scrape any browned bits from the bottom of the pan.
10. Cook the mixture for 5 minutes, allowing the broth to reduce slightly.
11. Season the hash with salt and black pepper to taste.
12. Stir in chopped parsley just before removing from heat.
13. Spoon the roast beef hash mixture evenly into the pepper halves.
14. Cover the baking dish with aluminum foil.
15. Bake at 375°F for 25 minutes.
16. Remove the foil and bake for an additional 10 minutes until peppers are tender.
17. Let the stuffed peppers rest for 5 minutes before serving.
These peppers emerge tender yet sturdy enough to hold their shape. The savory roast beef hash pairs perfectly with the sweet pepper shells. For a complete meal, serve alongside a simple green salad or crusty bread to soak up any juices.
Roast Beef Hash and Mushroom Medley
Very few dishes deliver such satisfying comfort as this hearty roast beef hash. Versatile enough for breakfast or dinner, it transforms leftover roast beef into something spectacular. Savory mushrooms add earthy depth to every bite.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 8 oz cremini mushrooms, sliced
– 2 cups cooked roast beef, chopped
– 3 medium russet potatoes, peeled and diced
– 1 tsp kosher salt
– ½ tsp black pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering.
2. Add diced onion and cook for 4 minutes, stirring occasionally, until translucent.
3. Add sliced mushrooms and cook for 6 minutes until browned and moisture evaporates.
4. Stir in diced potatoes, spreading them in an even layer across the skillet.
5. Cook undisturbed for 8 minutes to develop a golden crust on the bottom.
6. Flip sections of the hash with a spatula and cook for another 7 minutes until potatoes are tender.
7. Add chopped roast beef, distributing it evenly throughout the mixture.
8. Season with kosher salt and black pepper, stirring to combine thoroughly.
9. Press the hash down firmly with your spatula to maximize surface contact.
10. Cook for 4 final minutes without stirring to create crispy edges.
11. Remove from heat and stir in fresh parsley.
12. Serve immediately while hot and crispy.
What makes this dish exceptional is the contrast between the crispy potato crust and tender beef chunks. The mushrooms provide an earthy undertone that complements the savory meat perfectly. For a complete meal, top with fried eggs or serve alongside a simple green salad.
Roast Beef Hash with Crispy Brussels Sprouts
Let’s make a hearty breakfast hash that transforms leftovers into something spectacular. Leftover roast beef gets new life with crispy Brussels sprouts and potatoes. This one-pan meal delivers serious flavor with minimal cleanup.
Ingredients
– 2 cups diced cooked roast beef
– 1 lb Brussels sprouts, trimmed and halved
– 2 cups diced Yukon gold potatoes
– 1 medium yellow onion, diced
– 3 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 2 large eggs
– 1 tbsp chopped fresh parsley
Instructions
1. Preheat a large cast iron skillet over medium-high heat with 2 tbsp olive oil until shimmering.
2. Add diced potatoes in a single layer and cook undisturbed for 5 minutes to develop a golden crust.
3. Flip potatoes and cook for another 4 minutes until tender and browned on all sides.
4. Push potatoes to one side and add remaining 1 tbsp olive oil to the empty space.
5. Add Brussels sprouts cut-side down and cook for 3 minutes without moving to achieve maximum caramelization.
6. Flip Brussels sprouts and cook for 2 more minutes until tender-crisp.
7. Add diced onion and cook for 2 minutes until translucent.
8. Combine all vegetables in the skillet and add smoked paprika, garlic powder, and black pepper.
9. Stir in diced roast beef and cook for 3 minutes until heated through and slightly crisped.
10. Create two wells in the hash mixture and crack an egg into each well.
11. Cover the skillet and cook for 4 minutes until egg whites are set but yolks remain runny.
12. Remove from heat and sprinkle with chopped parsley.
Crunchy Brussels sprouts and crispy potatoes create fantastic texture against the tender roast beef. The runny egg yolks mix into the hash for a rich, savory sauce. Serve directly from the skillet with hot sauce or atop toasted sourdough for a complete meal.
Roast Beef Hash and Avocado Toast
Unexpectedly delicious, this roast beef hash and avocado toast transforms leftovers into a crave-worthy breakfast. Crispy potatoes and savory beef pair perfectly with creamy avocado on crunchy toast. It comes together quickly for a satisfying meal any time of day.
Ingredients
– 2 cups diced cooked roast beef
– 2 cups diced russet potatoes
– 1/2 cup diced yellow onion
– 2 tbsp olive oil
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 2 ripe avocados
– 4 slices sourdough bread
– 1 tbsp lemon juice
– 4 large eggs
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat a large cast iron skillet over medium-high heat for 3 minutes.
2. Add 2 tbsp olive oil to the hot skillet and swirl to coat the surface.
3. Add 2 cups diced russet potatoes in a single layer and cook undisturbed for 5 minutes to develop a golden crust.
4. Flip potatoes and add 1/2 cup diced yellow onion, cooking for another 4 minutes until onions soften.
5. Stir in 2 cups diced cooked roast beef, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
6. Press the hash mixture down firmly with a spatula to maximize surface contact with the pan.
7. Cook without stirring for 6 minutes to create a crispy bottom crust.
8. While hash cooks, toast 4 slices sourdough bread until golden brown and crisp.
9. Halve 2 ripe avocados and scoop the flesh into a small bowl.
10. Mash avocados with 1 tbsp lemon juice until slightly chunky.
11. Divide avocado mash evenly among the 4 toast slices and spread to the edges.
12. Heat a non-stick skillet over medium heat and crack 4 large eggs directly into the pan.
13. Cook eggs for 3-4 minutes until whites are set but yolks remain runny.
14. Flip the hash mixture and cook for another 3 minutes to crisp the other side.
15. Portion hash onto plates and top each serving with a fried egg.
16. Garnish with 2 tbsp chopped fresh parsley scattered over the eggs and hash.
Keep the crispy-edged potatoes and tender beef contrasting beautifully with the cool, creamy avocado. The runny egg yolk creates a rich sauce that ties everything together. For a spicy kick, add hot sauce or sliced jalapeños between the avocado and toast.
Roast Beef Hash with Smoky Paprika
Satisfying and straightforward, this roast beef hash delivers deep flavor with minimal effort. Smoky paprika transforms leftover roast beef into a hearty breakfast or dinner. Crispy potatoes and tender beef create the perfect texture contrast.
Ingredients
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 2 cups cooked roast beef, chopped
– 3 cups russet potatoes, peeled and diced
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 2 tbsp fresh parsley, chopped
– 4 large eggs
Instructions
1. Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering.
2. Add diced potatoes and cook for 12 minutes, stirring occasionally, until golden brown and tender.
3. Add diced onion and cook for 5 minutes until softened and translucent.
4. Stir in chopped roast beef, smoked paprika, garlic powder, and black pepper.
5. Press the hash mixture firmly into the skillet with a spatula to maximize surface contact.
6. Cook undisturbed for 6 minutes to develop a crispy crust on the bottom.
7. Create 4 shallow wells in the hash using the back of a spoon.
8. Crack one egg into each well, being careful not to break the yolks.
9. Cover the skillet and cook for 4 minutes until egg whites are set but yolks remain runny.
10. Remove from heat and sprinkle with fresh parsley.
A crispy potato crust gives way to tender beef infused with smoky warmth. The runny egg yolks create a rich sauce that ties everything together. Serve directly from the skillet with crusty bread for soaking up every last bit.
Roast Beef Hash and Eggplant Stir-Fry
Rustle up a satisfying meal that transforms leftover roast beef into something spectacular. This hearty hash pairs tender beef with creamy eggplant in a quick stir-fry that delivers maximum flavor with minimal effort. Ready in under 30 minutes, it’s perfect for busy weeknights when you need something substantial.
Ingredients
– 2 cups diced cooked roast beef
– 1 medium eggplant, cut into 1-inch cubes
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1 tbsp soy sauce
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 4 large eggs
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion and cook for 3-4 minutes until translucent, stirring frequently.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Add eggplant cubes and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned.
5. Stir in diced roast beef, 1 tablespoon soy sauce, 1 teaspoon smoked paprika, and 1/2 teaspoon black pepper.
6. Cook for 4-5 minutes, stirring constantly, until beef is heated through and flavors are combined.
7. Create 4 wells in the hash mixture using the back of a spoon.
8. Crack 1 egg into each well, being careful not to break the yolks.
9. Cover the skillet and cook for 4-5 minutes until egg whites are set but yolks remain runny.
10. Remove from heat and sprinkle with 2 tablespoons chopped fresh parsley.
Hearty and satisfying, this dish offers contrasting textures from the crispy-edged beef to the creamy eggplant and rich runny yolks. The smoked paprika adds depth while the soy sauce provides subtle umami notes that tie everything together. Serve directly from the skillet with crusty bread for soaking up the flavorful juices.
Roast Beef Hash with Herb-Roasted Potatoes
Keeping weeknight dinners simple yet satisfying is key. This roast beef hash combines tender meat with crispy potatoes for a complete meal in one pan. Perfect for using up leftover roast beef efficiently.
Ingredients
– 2 cups diced cooked roast beef
– 1.5 lbs Yukon Gold potatoes, cubed
– 1 large yellow onion, diced
– 2 tbsp olive oil
– 1 tbsp fresh rosemary, chopped
– 1 tsp fresh thyme leaves
– 1/2 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 2 tbsp unsalted butter
– 4 large eggs
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss potato cubes with 1 tbsp olive oil, rosemary, thyme, garlic powder, smoked paprika, and black pepper until evenly coated.
3. Spread potatoes in a single layer on the prepared baking sheet.
4. Roast potatoes for 25-30 minutes until golden brown and crispy, flipping halfway through.
5. Heat remaining 1 tbsp olive oil in a large cast iron skillet over medium-high heat.
6. Add diced onion and cook for 5-7 minutes until softened and lightly browned.
7. Add diced roast beef and cook for 3-4 minutes until heated through and slightly crisped.
8. Add roasted potatoes to the skillet and toss to combine with beef and onions.
9. Create 4 wells in the hash mixture using the back of a spoon.
10. Add 1/2 tbsp butter to each well.
11. Crack one egg into each well.
12. Cover skillet and cook for 4-5 minutes until egg whites are set but yolks remain runny.
13. Remove from heat and sprinkle with chopped parsley.
Unmistakably crispy potatoes contrast with tender beef in every bite. The runny egg yolks create a rich sauce that brings all components together beautifully. Serve directly from the skillet with crusty bread for soaking up every last bit.
Roast Beef Hash and Spinach Frittata
Unexpectedly satisfying, this roast beef hash and spinach frittata transforms leftover roast into a hearty breakfast or brunch. Crispy potatoes and tender beef create a robust base for the egg mixture. Spinach adds freshness while melty cheese binds everything together.
Ingredients
– 2 cups diced cooked roast beef
– 2 cups diced russet potatoes
– 1 cup chopped fresh spinach
– 6 large eggs
– 1/2 cup shredded cheddar cheese
– 1/4 cup diced onion
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat oven to 375°F.
2. Heat olive oil in a 10-inch oven-safe skillet over medium-high heat.
3. Add diced potatoes and cook for 8 minutes, stirring occasionally.
4. Add diced onion and cook for 3 minutes until softened.
5. Add diced roast beef and cook for 4 minutes until potatoes are golden and beef is heated through.
6. Stir in chopped spinach and cook for 1 minute until wilted.
7. Whisk eggs with salt and pepper in a medium bowl until fully combined.
8. Pour egg mixture evenly over the hash in the skillet.
9. Sprinkle shredded cheddar cheese over the top.
10. Transfer skillet to preheated oven and bake for 15 minutes until eggs are set and top is lightly golden.
11. Remove from oven and let rest for 3 minutes before slicing. The crispy potato crust provides excellent texture contrast against the creamy eggs. Sharp cheddar complements the savory roast beef, while spinach keeps each bite balanced. Serve wedges with hot sauce or alongside fresh fruit for a complete meal.
Roast Beef Hash with Spicy Sriracha Mayo
Unexpectedly satisfying, this roast beef hash transforms leftover meat into a crispy, hearty meal. Spicy sriracha mayo adds a creamy kick that balances the savory potatoes. You’ll have dinner ready in under 30 minutes.
Ingredients
– 2 cups diced cooked roast beef
– 3 cups diced russet potatoes
– 1 cup diced yellow onion
– 2 tbsp vegetable oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup mayonnaise
– 2 tbsp sriracha sauce
– 1 tbsp fresh lime juice
Instructions
1. Preheat a large cast iron skillet over medium-high heat for 3 minutes until hot.
2. Add 2 tablespoons vegetable oil to the skillet and swirl to coat the surface evenly.
3. Place 3 cups diced russet potatoes in the skillet in a single layer.
4. Cook potatoes undisturbed for 6 minutes to develop a golden-brown crust.
5. Flip potatoes using a spatula and cook for another 5 minutes until tender.
6. Add 1 cup diced yellow onion to the skillet and cook for 3 minutes until softened.
7. Stir in 2 cups diced cooked roast beef, distributing evenly throughout the mixture.
8. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, tossing to combine.
9. Press the hash down firmly with your spatula to maximize surface contact with the pan.
10. Cook undisturbed for 4 minutes to create a crispy bottom layer.
11. Flip sections of the hash and cook for 3 more minutes until heated through.
12. While hash cooks, combine 1/2 cup mayonnaise, 2 tablespoons sriracha sauce, and 1 tablespoon fresh lime juice in a small bowl.
13. Whisk the sriracha mayo vigorously for 1 minute until completely smooth and emulsified.
14. Remove hash from heat and portion onto plates.
15. Drizzle sriracha mayo over each serving or serve on the side for dipping. Vibrant with crispy potato edges and tender beef, this hash delivers contrasting textures in every bite. The spicy mayo cuts through the richness perfectly, making it ideal for breakfast bowls or stuffed into warm tortillas for a quick lunch wrap.
Roast Beef Hash and Cornbread Casserole
Oven-roasted beef transforms into a hearty casserole that’s perfect for chilly evenings. This comforting dish combines savory hash with tender cornbread in one satisfying bake. Leftover roast beef works beautifully here, making it both economical and delicious.
Ingredients
– 2 cups shredded cooked roast beef
– 3 cups frozen diced potatoes
– 1 cup diced onion
– 1 cup frozen corn
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 tsp salt
– 1 cup cornbread mix
– 1/2 cup milk
– 1 large egg
– 1 cup shredded cheddar cheese
Instructions
1. Preheat your oven to 375°F.
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Add diced onion and cook for 4-5 minutes until translucent.
4. Add frozen potatoes and corn, cooking for 8 minutes until potatoes begin to brown.
5. Stir in shredded roast beef, garlic powder, smoked paprika, black pepper, and salt.
6. Spread the hash mixture evenly in the skillet.
7. In a medium bowl, whisk together cornbread mix, milk, and egg until smooth.
8. Pour the cornbread batter over the hash mixture, spreading it evenly with a spatula.
9. Sprinkle shredded cheddar cheese over the cornbread layer.
10. Bake at 375°F for 25-30 minutes until cornbread is golden brown and a toothpick inserted comes out clean.
11. Let the casserole rest for 5 minutes before serving.
Even the cornbread topping develops a golden crust while staying moist underneath. The savory beef and potatoes create a hearty base that contrasts beautifully with the slightly sweet cornbread. Try serving it with a dollop of sour cream or alongside a crisp green salad for a complete meal.
Summary
Nothing beats the comfort of a perfectly seasoned roast beef hash! These 18 recipes offer endless inspiration for turning leftovers into delicious new meals. We hope you find a new family favorite—try one this week and let us know which recipe you loved most in the comments below. Don’t forget to share this roundup on Pinterest so other home cooks can discover these hearty dishes too!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
