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Beef and potato hash in a skillet with eggs on top.

Leftover Pot Roast Hash

We used the leftover potatoes, carrots and beef from pot roast to make a savory pot roast hash with smoked bacon. If you don’t have any leftover potatoes and carrots, start with raw veggies and cook them until they get tender. 
5 from 10 votes
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Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Servings: 4 to 6 servings
Calories: 300kcal
Author: Dahn Boquist

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).

Nutrition

Serving: 1 | Calories: 300kcal | Carbohydrates: 21g | Protein: 27g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 236mg | Sodium: 1391mg | Fiber: 3g | Sugar: 4g