Meaty shreds of beef, tender veggies, and yolky eggs make one incredible leftover prime rib hash! It’s a quick, easy breakfast and a great way to repurpose prime rib or pot roast dinner leftovers. Best of all, this beef hash recipe makes a delicious and hearty meal that works any time of the day!
We love a good beef hash for this breakfast, and this prime rib hash hits the spot. The great thing about our recipe is you can use any kind of tender beef leftovers you have on hand or even add to it with fresh vegetables cooked until tender.
If you make a smoked prime rib, the smoky flavors will add some extra yum to the hash. However, you can’t go wrong with a roasted prime rib. This recipe also works with our Slow Cooker Pot Roast or our Dutch Oven Pot Roast if you want to turn it into a pot roast hash.
It answers the age-old question of what to do with leftover prime rib or pot roast. Breakfast hash for the win!
Why This Recipe Works
We turn leftover potatoes, carrots, and beef from a prime rib dinner into this savory pot roast hash, and we promise, it’s quite easy to prepare.
Our leftover prime rib hash is:
- a hearty and filling breakfast
- flavorful with savory vegetables, tender beef, and smoked bacon
- ready in 30 minutes
- gluten-free and protein-packed
If you are looking for more filling breakfast recipes, try our sweet potato hash or our ground beef egg scramble.
The Ingredients
If you have pot roast or prime rib leftovers, you already have most of the ingredients on hand for this delicious beef hash!
While our recipe calls for leftover potatoes and carrots, you can still make it even if you’re out of pre-cooked veggies from last night’s dinner. Just start with raw potatoes and carrots and cook them in the skillet until they get tender.
You will need:
- bacon, diced
- yellow onion
- minced garlic
- cooked potatoes (leftover from prime rib or pot roast dinner)
- cooked carrots (leftover from dinner)
- cooked roast beef, chopped
- Worcestershire sauce
- salt and black pepper
- crushed red pepper
- White Tuxedo spice blend (optional but highly recommended)
- beef broth or water
- eggs
How to Make Leftover Prime Rib Hash
Crisp bacon, tender beef, and veggies, plus yolky eggs that cook to perfection in the oven. This leftover beef hash has it ALL.
To make it, follow these simple steps (be sure to view the full recipe card at the bottom of the page for all the details and ingredient amounts).
- Cook the bacon until brown and crisp, then let the excess oil drain off on a paper towel.
- Sauté onion in the bacon fat, then add the diced potatoes, carrots and garlic, cooking until golden brown.
- Add the roast beef and seasonings to the mix. Press the mixture into the pan and make 4-6 wells in the hash.
- Crack an egg into each of the wells and transfer the skillet to the oven. Bake until the eggs are cooked to your liking.
If you have more leftover beef, try our roast beef pasta skillet.
Tips for the Best Results
- When dicing up the potatoes and onions, make sure to cut them into small pieces, about 1/4-inch cubes or smaller. This will allow them to cook quicker.
If you’re starting out with raw vegetables, you can shred them if you’d like. - Bake the hash until the eggs are how you like them. If you like soft-set eggs, cook them for about 6 minutes. For firm eggs, the hash will need to bake for about 14 minutes.
The time will vary based on how deep you make the wells, so we recommend letting them cook for about 5 minutes, then checking on them every couple of minutes after that. - The White Tuxedo spice blend is optional but highly recommended. It has a medley of flavors that go perfectly with roast beef hash (sour cream, onion, horseradish, lemon).
This easy beef hash recipe has everything we need for a deliciously hearty meal, whether it’s for a mid-week breakfast or for Sunday brunch.
It’s versatile in every way, from the savory ingredients to the eggs cooked the way you like them, to the fact that you can enjoy it for breakfast, lunch or dinner! You just can’t go wrong with this easy, one-skillet meal made with leftovers.
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Some Other Recipes We Are Sure You Will Love:
Tender prime rib with a crunchy crust, this horseradish crusted prime rib is mouthwatering and packed with flavor. It’s the perfect special occasion meal. And, if you have leftovers, they work in our beef hash recipe as well.
These roasted baby potatoes are a simple and delicious side dish that goes with any main course! Garlic butter sauce plus your favorite seasonings take this to the next level.
Our Breakfast Potato Skillet is hearty and filling. Skillet potatoes with crispy bacon bits, mushrooms, vegetables and poached eggs make the perfect lazy morning breakfast that will leave you full for hours.
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Leftover Pot Roast Hash
Ingredients
- 4 to 6 slices of bacon diced
- 1 yellow onion diced
- 3 to 4 garlic cloves minced
- 2 cooked potatoes leftover from pot roast or 2 raw potatoes
- 2 cooked carrots leftover from pot roast or 2 raw carrots
- 2 cups cooked roast beef chopped
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper
- optional: 2 to 3 tablespoons White Tuxedo spice blend
- ¼ cup beef broth or water
- 4 to 6 eggs
Instructions
- Preheat the oven to 375°F. (When the hash is finished cooking, you will bake the eggs on top).
- Place a large skillet over medium-high heat and cook the chopped bacon until brown and crisp. Transfer the bacon to a paper towel to drain. Pour out all but 1 tablespoon of the bacon fat from the skillet.
- Add the onion to the skillet with the bacon fat. Sauté until soft and golden brown. While the onions cook, dice the potatoes and carrots. If you are using raw veggies, dice them small so they cook quickly.
- Toss in the garlic, diced potatoes, and carrots into the skillet and cook, stirring occasionally, until golden brown, about 5 minutes. If you are starting with raw veggies, cover with a lid and cook until the potatoes are tender in the center (about 10 minutes).
- Add the roast beef, Worcestershire sauce, salt, pepper, red pepper flakes, and White Tuxedo seasoning (if using). If the hash seems too dry, splash 1/4 cup of water or beef broth into the skillet.
- Press the hash down with a spatula for a few minutes until it gets crispy on the bottom.
- Make 4 to 6 wells in the hash and crack an egg in the center of each well.
- Place the skillet in the oven and bake until the eggs are cooked to your liking. It will take about 6 minutes for soft-set eggs and about 14 minutes for firm eggs.
Notes
- Dice the potatoes and carrots into 1/4 inch cubes or smaller. If you are starting with raw vegetables, you can shred them if you want them to cook faster.
- When you cook the eggs, the timing will vary depending on how deep you make the wells and how firm you like your eggs. After they cook for 5 minutes, check on them every couple of minutes.
- The White Tuxedo spice blend is optional but highly recommended. It has a medley of flavors that go perfectly with roast beef hash (sour cream, onion, horseradish, lemon).
angiesrecipes
Friday 12th of August 2022
o Dahn, this looks just to die for! But how could you have leftover from prime rib?? I would devour the whole prime rib!!!