Southern Beef Hash Recipe
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Southern Beef Hash is a great way to use leftover roast beef in a whole new way. Full of potatoes, onions, garlic, and roast beef, beef hash is a favorite.
Sam started school the end of last week, his sophomore year of high school to be exact. I’m not going to lie and say that I still don’t get a little misty eyed (okay, very misty eyed!) as he and Bart pull out of the driveway for the first day of school. You’d think after all this time I would be used to it by now, but I’m one of those super sappy people that gets sentimental about practically every little thing.
It dawned on me this year that I’ll only have two more years of taking those back-to-school photos on the front porch as he rushes me to hurry up and I’m saying, “just one more.”
I only have two more years of those back-to-school days to go pick up his school schedule with my fingers crossed that he got all the classes that he registered to take (with the teachers he hoped for, too!).
I only have two more years of picking up his shoes from beside the front door where he kicked them off as he came in from one activity or another.
I only have two more years of gathering up the bath towels scattered across the bathroom floor and counter as he’s rushed out the door in the morning.
I only have two more years of hugging him tight as he heads out the door and texting him a Bible verse for the day before the car has met the end of the driveway.
I’m going to embrace these next years and make the most of every second of them!
You may be wondering what in the world this back to school saga has to do with this beef hash recipe. Well, it is one that I remember my Grandmother Verdie and my Mama making many, many nights.
We always knew that after we had roast beef, more than likely, this delicious beef hash would happen soon! And honestly, I couldn’t wait for it.
We’d rush home from some activity or another after school and Mama would pull her skillet out of the cabinet and set it on the stovetop. To it she would add a little oil and then her potatoes. She’d cook them potatoes until they were crispy on the outside and oh so tender on the inside. Then, she’d add her onions and leftover roast beef that she’d shredded into chunks with two forks.
It was a favorite at our house and one that now that I have my own family, I love it even more than I did growing up. Who knew it was so easy!
As the potatoes, onions, and beef have cooked through, she would reheat the drippings from the roast beef in a small saucepan. She would cook the drippings until they reduced by about half and would then stir in a bit of cornstarch to thicken it into a gravy. Then, she’d pour the gravy into the beef hash, sprinkle it with a little bit of freshly ground black pepper and serve.
Here’s my family’s Beef Hash recipe. I think you’ll love it!
Beef Hash Recipe
Ingredients
- 1 tablespoon olive oil
- 1 Russet or Yukon Gold potato, scrubbed and diced
- 1/2 onion, diced
- 2 celery, diced
- 1 clove garlic, minced
- 2 – 3 cups cooked roast beef, shredded
- 1 cup drippings from roast beef
- 1 teaspoon cornstarch
- salt and pepper
Instructions
- Add olive oil to medium skillet set over medium heat. Add diced potato and cook until tender on the inside and crispy on the outside, about 5 minutes, stirring frequently. Add in the onions and celery and cook until tender, about 3 more minutes.
- Stir in the garlic and the shredded roast beef and cook until the beef is heated throughout.
- Meanwhile, heat the roast beef drippings in a small saucepan set over medium heat until reduced by about half, about 8 minutes. Whisk in the cornstarch until well combined and then pour into the beef hash.
- Salt and pepper to taste and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2011. Updated August 2017.
Sounds yummy, but curious to know from the Ingredients
1 (What) of Potatoes?
Jimmy, I use one of either Yukon Gold or Russet potato when I make this beef hash. Hope you enjoy!
Great recipe even worked with leftover bottom round minced up. corn makes a wonderful addition and I added a Tbsp of good hot horseradish to the gravy. Thanks for sharing this recipe.
Patrick, thanks for your tips on how you made this beef hash recipe. I’m so glad you enjoyed it.
This is delicious! I have made it several times!
I’m so glad you like this beef hash recipe, Dana. Thanks!
I’m making this today. I’ll use up my leftover pot roast and Yukon Gold potatoes. I like to add in some sliced green onions at the very end just until they’re warmed up. So delicious.
That sounds good, Debra. Enjoy!
I’m making this with leftover venison.
Sarah, I hope you like it with the venison.
My left ovr roast beef is rare – how do I shred it?
Gail, I’m not sure if you can shred rare roast beef but you can try shredding it lightly with two forks. You can cut it into small cubes for this recipe. Or you may want to cook the meat a little longer.
I want to try this recipe, looks amazing! I roasted my beef on an air fryer rotisserie, I didn’t get much in the way of drippings. What can I use instead?
Cherie, you can substitute 1 cup of beef broth for the 1 cup of drippings in the recipe. Just follow the directions using the broth instead. Hope you enjoy!
Wow… exceptional idea! Super fast.. super easy.. super good! This is now part of the Permanent File. Thanks!
I love this!!! I grew up with my grandpa and dad emptying the frig with leftovers and making something like this. We’ve always called slop and it’s hands down the best dinner ever!!! I’m making this version tonight and can’t wait
Love this recipe. It’s a great way to use up leftover roast. Such a good winter dinner meal. Thanks!
Thanks, Teresa. This is always a favorite recipe around my house, especially if its cold outside.
My husbands grandmother made this many times! So good. I never made it until today! Lol. But oh so good & easy I’m now wondering why I waited so long. Thank you! I love George’s suggestion for carrots
My grandmother and mother made this so many times, Kat. I’m glad you made it and you love it. Thanks!