Made from leftover pot roast, this beef hash recipe will give your weeknight dinner a hearty boost. Packed with flavor and served over warm, flaky biscuits, this roast beef hash is not just a dish but a love letter to comfort food.
So, put on your apron, gather your ingredients, and let’s dive into the art of transforming leftovers into a delicious pot roast hash feast!
The best pot roast beef hash with leftovers!
I don’t know about you, but for me, there’s something so comforting about repurposing our dinner leftovers into an entirely new and exciting meal!
I do it all the time. For example, I’ll bake some chicken breasts for dinner and use the leftovers to make other recipes during the week. Like this chicken topping for BBQ chicken pizza or some creamy chicken fettuccine alfredo!
It’s a great way to save time and money while adding variety to our meals.
But today, we’re talking about beef hash. More precisely, pot roast hash! This dish is not just a fantastic way to use up leftover pot roast, but it also turns it into a whole new meal that your family will love.
This was a staple from my great-grandmother down to my mom! And now, I’m making it for my family, and I’m sharing it with you.
Trust me; once you try this recipe, you’ll never want to throw away any of your pot roast leftovers again!
Ingredients needed to make homemade pot roast hash
To make this dish at home, these are the beef hash ingredients you will need:
- Pot Roast: Try out my recipe for the best pot roast you can make at home. This whole-ingredient, dutch-oven roast will give your hash an incredible flavor.
- Onion: Chopped and cooked with the pot roast, this ingredient will add a sweet and savory touch to your hash.
- Salt and Pepper: Simple but essential seasonings to enhance the flavors in your dish.
- Flour: This will be used to thicken the sauce in your hash and create a rich and creamy texture. You can also use cornstarch if you don’t have any flour or want to keep it gluten-free!
- Water: To help dissolve the flour and make a slurry so it can be added to the beef hash.
- Biscuits: Warm, flaky biscuits are the perfect base for this dish. Whether you make them from scratch or use store-bought ones, they will add a touch of buttery goodness to every bite.
- Diced Veggies: This is optional but can add some extra flavor and texture to your hash. You can use carrots, celery, bell peppers, or any other veggies you have on hand. I use the ones leftover from making my pot roast.
Tips for making roast beef hash
Making beef hash with leftover pot roast is a great way to repurpose your leftovers and create a delicious and hearty meal. Here are some tips to help you make the best pot roast hash:
- Use leftover pot roast: The key ingredient in this dish is the leftover pot roast. It’s already been cooked and seasoned, making it perfect for creating a flavorful hash.
- Dice the meat: Make sure to dice the pot roast into small, bite-sized pieces. This will ensure that the beef is evenly distributed throughout the hash and makes it easier to eat.
- Add diced vegetables: If you have any leftover roasted vegetables, such as carrots or potatoes, feel free to add them in for extra flavor and texture.
- Season to taste: The pot roast has already been seasoned, but feel free to add in any additional salt or pepper to adjust the flavor to your liking.
- Use a pan, not microwave: While it may be tempting to just throw the leftover pot roast in the microwave, taking the time to cook it in a pan will result in a better texture and flavor for your hash.
What to serve with beef hash
Whenever I plan on making some leftover pot roast hash, I always make sure to grab some of my favorite biscuits. Freshly baked and warm out of the oven, they are the perfect accompaniment to this hearty dish.
I like to keep some frozen in my freezer for recipes like this! All you have to do is pop them in the oven while you prepare your hash, and they will be ready in no time.
If you don’t have any biscuits, you can also use some warm yeast rolls or some homemade cornbread!
You can also serve the beef hash over rice or with a side of steamed vegetables for a well-rounded meal.
Frequently asked questions about beef hash recipe
Whenever I share this recipe, I get some of the same questions. Here are the most popular ones that people ask!
If you have a question that isn’t listed here, please leave them in the comments, and I’ll answer them as soon as possible.
Can I use any type of leftover roast beef for this hash recipe?
Absolutely! You can use any type of cooked roast beef, whether it’s from a pot roast or a slow cooker roast.
Do I need to add other vegetables besides onion and potatoes?
No, you don’t have to add anything else if you don’t want to. However, adding diced roasted vegetables like carrots or bell peppers can add more flavor and texture to the dish.
Can I freeze the beef hash for later?
Absolutely! You can store any leftovers in an airtight container and freeze them for up to 3 months. Just defrost in the fridge overnight before reheating.
More Grandma-Approved Recipes To Try
If you enjoyed this recipe for pot roast beef hash, take a look at some of these other yummy recipes:
- Classic Homemade Lasagna
- Beef Enchiladas With Cheese Sauce
- The Best Classic Beef Chili Recipe
- Old Fashioned Dried Beef Cheese Ball Recipe
- Ground Beef Casserole With Crescent Rolls
- 2 cups of leftover pot roast beef, chopped
- 1 medium onion, chopped
- 1 Tablespoon flour
- Biscuits, cooked from frozen or homemade
- Diced roasted vegetables, optional
- Put chopped onion and chopped roast leftovers into a sauce pan
- Add just enough water to cover the onions and beef
- Cook, covered, on medium-high until the onion is tender
- Season with salt and pepper
- Stir a tablespoon of flour into 1/2 a cup of cold water and add to the pan.
- Stir on low heat until thickened.
- Serve warm over hot biscuits.
- Optional, add diced cooked vegetables to the end of step 4.
- This can be made with or without vegetables. Add cooked diced carrots, potatoes or other cooked root vegetables to the mixture to use up leftovers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: American