Diner Style Roast Beef Hash Recipes

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ROAST BEEF HASH



Roast Beef Hash image

Make and share this Roast Beef Hash recipe from Food.com.

Provided by Susie in Texas

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped onion
1 1/2 cups diced potatoes
3 cups cubed leftover roast beef
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 cup milk
1/2 cup leftover gravy

Steps:

  • In large skillet, cook onion in butter until tender crisp.
  • Add remaining ingredients except milk and gravy.
  • Whisk milk and gravy together until smooth.
  • Add to skillet.
  • (If there is no leftover gravy, just increase milk to 1 1/2 cups.) Stir all together and bring to a boil.
  • Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done.
  • The liquid should be absorbed.

ROAST BEEF HASH



Roast Beef Hash image

Provided by Food Network

Time 8h30m

Yield 24 (2-cup) servings

Number Of Ingredients 13

15 pounds Golden Angus eye round
Salt and freshly ground black pepper
1 bunch thyme
4 heads garlic
2 onions
2 large carrots, diced
6 quarts chicken stock
1 quart quartered potatoes
1 cup chopped chives
1 cup chopped parsley
1 tablespoon butter
Poached eggs, optional
Hollandaise Sauce, optional

Steps:

  • Preheat the oven to 300 degrees F. Season meat with salt and pepper and sear on all sides in a hot saute pan. Place meat in a large roasting pan and cover with thyme, garlic, onions, carrots, chicken stock, and potatoes. Braise in the oven for 2 hours or until meat is tender. Strain liquid and place in an ice bath. Cool meat in liquid. Chop roasted onions and potatoes into a small dice. Shred beef and mix with potatoes, onions, chives, and parsley. Raise the oven to 350 degrees F. Heat a 10-inch cast iron skillet and add 1 tablespoon of butter. Place 2 cups of roast beef mix in skillet and place in the oven for approximately 15 minutes or until meat is slightly crisp on outside. Serve with poached eggs and hollandaise sauce, if desired.

ROAST BEEF AND WILD MUSHROOM HASH



Roast Beef and Wild Mushroom Hash image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 11

2 russet potatoes, peeled, diced
1/4 cup olive oil
1 large Spanish onion, peeled and diced
1/4 pound shiitake mushroom caps, julienned
2 pounds top round of beef, cut into 1/2-inch cubes
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon chili pepper puree (ancho, new mexico or california)
1/2 cup fresh plum tomato dice, seedless
2 tablespoons chopped cilantro
1/2 cup sugar snap peas, blanched and julienned

Steps:

  • Place the diced potatoes into a pot covered with cold water, set over medium heat and bring to a boil. Cook the potatoes for 12 minutes or until softened but still firm, drain, and spread out on a cookie sheet to cool quickly for 5 minutes. Heat the olive oil in a large skillet, add the onion and cook to a light golden color before adding the blanched potatoes. Cook the potatoes and onions for 4 to 5 minutes or until the potatoes begin to brown. Add the julienned mushrooms to the skillet and cook for 3 to 4 additional minutes. Season the vegetable mixture with salt and pepper, remove using a slotted spoon, and add the cubed beef to the hot oil in one even layer. Brown the beef over high heat, turning only when one side has browned, and browning all sides evenly and quickly to maintain a medium rare interior. The beef should brown in approximately 7 to 8 minutes. Season the beef with salt and pepper. Add the chili puree, tomato dice and cilantro. Add the cooked onion-potato-mushroom mix back to the pan and stir to combine. Press down along the edges so that a crust forms along the bottom. Turn the cooked hash out onto a plate and garnish with warm blanched sugar snap peas. Serve {optional} with poached quail eggs.;

DINER CORNED BEEF HASH



Diner Corned Beef Hash image

I created my hash to taste like a dish from a northern Arizona restaurant we always loved. We round it out with eggs and toast made from homemade bread. -Denise Chelpka, Phoenix, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 8

1-1/4 pounds potatoes (about 3 medium), cut into 1/2-inch cubes
3 tablespoons butter
3/4 cup finely chopped celery
3/4 pound cooked corned beef, cut into 1/2-inch cubes (about 2-1/2 cups)
4 green onions, chopped
1/4 teaspoon pepper
Dash ground cloves
2 tablespoons minced fresh cilantro

Steps:

  • Place potatoes in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 6-8 minutes. Drain., In a large nonstick skillet, heat butter over medium-high heat. Add celery; cook and stir until crisp-tender, 4-6 minutes. Add potatoes; cook until lightly browned, turning occasionally, 6-8 minutes . Stir in corned beef; cook until heated through, 1-2 minutes. Sprinkle with green onions, pepper and cloves; cook 1-2 minutes longer. Stir in cilantro.

Nutrition Facts : Calories 407 calories, Fat 25g fat (11g saturated fat), Cholesterol 106mg cholesterol, Sodium 1059mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 4g fiber), Protein 19g protein.

DINER-STYLE HASH



Diner-Style Hash image

Using frozen potatoes gives you a head start in getting this diner-worthy classic onto the table in a flash.

Provided by Cate O'Malley

Categories     Breakfast

Time 20m

Yield 2

Number Of Ingredients 7

1 teaspoon vegetable oil
1 small onion, thinly sliced
2/3 cup sliced baby bella mushrooms
2 cups frozen potatoes
2/3 cup egg whites
1/4 cup shredded Cheddar cheese (1 oz)
Salt and pepper to taste

Steps:

  • In 10-inch skillet, heat oil over medium-high heat. When oil is hot, add onion and mushrooms; cook and stir until onion is softened and slightly caramelized.
  • Add frozen potatoes; stir to combine. Cook about 10 minutes or until potatoes are golden brown.
  • Add egg whites; cook and stir about 2 minutes or until eggs are fully cooked. Add cheese, salt and pepper.

Nutrition Facts : ServingSize 1 Serving

SHREDDED ROAST BEEF HASH



Shredded Roast Beef Hash image

A good and easy way to use leftover roast, always a hit for a light lunch or dinner. Serve with green salad and hot rolls. Note: Other meats can be substituted, but it's the flavor of a beef roast that makes this recipe so good. My mother loves this dish with grated carrot, sometimes. I don't care for it, but you might like to try it.

Provided by Stella Mae

Categories     Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

2 cups leftover roast beef, slices and small bits, shredded
2 cups leftover boiled potatoes, diced
2 medium onions, peeled and diced
2 tablespoons olive oil
1 -2 tablespoon Worcestershire sauce (optional)
salt and pepper

Steps:

  • Sauté the onions until they're transparent.
  • Add the shredded beef and cook until the pieces start to turn crispy.
  • Add the potatoes and stir constantly.
  • Otherwise, they'll become gummy.
  • Continue to sauté all ingredients until they are browned and crunchy.
  • Add salt and pepper to taste.

ROAST-BEEF HASH



Roast-Beef Hash image

Provided by Sam Sifton

Categories     main course, side dish

Time 20m

Yield Serves 2

Number Of Ingredients 7

Leftover roasted sirloin, chopped into medium-size pieces
Leftover roasted root vegetables
2 tablespoons butter
2 eggs
Salt
freshly ground black pepper to taste
Pinch of sweet Spanish paprika

Steps:

  • Heat 1 tablespoon butter in a large pan over medium heat until it foams. Add the leftover vegetables and cook for 3 minutes. Add the meat and stir to combine. Cook until the hash is hot, about 4 minutes. Season with salt and pepper to taste.
  • After stirring the meat into the hash, about 4 minutes in, melt the other tablespoon of butter in a separate pan over medium heat, until it foams. Crack the eggs into the pan and cook until the whites have set but the yolks are still runny.
  • Place the hash on a platter, with the eggs on top. Dust lightly with paprika and serve.

LEFTOVER ROAST BEEF HASH



Leftover Roast Beef Hash image

Our family always has leftover roast beef and this recipe is a great way to finish it up!

Provided by IVPLAY

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 37m

Yield 6

Number Of Ingredients 6

3 russet potatoes
2 cups 1/2-inch cubes roast beef
1 onion, finely chopped
1 green bell pepper, thinly sliced
½ cup sliced fresh mushrooms
1 tablespoon vegetable oil

Steps:

  • Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
  • Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
  • Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
  • Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.

Nutrition Facts : Calories 165.2 calories, Carbohydrate 23.8 g, Cholesterol 18.1 mg, Fat 3.6 g, Fiber 3.4 g, Protein 10.5 g, SaturatedFat 0.9 g, Sodium 389.8 mg, Sugar 3.2 g

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