Roast Beef Potato Hash Recipes

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.

Steps:

• Place the diced potatoes in a medium saucepan, add water to cover by 2 inches, plus the vinegar and 2 teaspoons salt. Bring to a boil, lower the heat, and simmer for 5 minutes. Drain and set aside.
• Meanwhile, heat a large (12-inch) saute pan over medium heat, add the bacon, and saute for 6 to 8 minutes, until lightly browned. Transfer the bacon to a plate using a slotted spoon. Put the potatoes in the saute pan and cook over medium to medium-high heat, tossing occasionally with a spatula, for 6 to 8 minutes, until the potatoes are lightly browned. If the pan is dry, add a few tablespoons olive oil. Add the bacon, onion, 2 teaspoons salt, and 1 teaspoon pepper, toss well, and cook over medium heat for 8 minutes, tossing occasionally. Add the beef, Brussels sprouts, and Sriracha, and cook for 3 to 4 minutes, tossing occasionally, until heated through and the sprouts are crisp-tender.
• Meanwhile, melt the butter in a medium (10-inch) saute pan. Carefully crack the eggs into the corners of the pan, sprinkle with salt and pepper, and cook over medium heat for 3 to 4 minutes, until the whites are almost cooked. Cover the pan and cook over low heat for one minute, until the whites are cooked but the yolks are still runny.
• Spoon a serving of hash and place a piece of toast on each of 4 dinner plates. Place an egg on top of each piece of toast. Sprinkle with chives and salt and serve hot.

Steps:

• 1. Preheat oven as instructed on Biscuit package. On the stove, warm up leftover roast beef; leftover carrots, onions; potatoes. In a 9 x 13 pan, put leftover roast beef; any leftover carrots, onions; potatoes. Add the extra cooked carrots and potatoes in, also. Put biscuits in, pour gravy on meat and vegetables. Bake as instructed on biscuit package.

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.

Steps:

• In a 6-qt. electric pressure cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to pressure cooker. Drizzle with Worcestershire sauce. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure., Remove roast; when cool enough to handle, shred meat with 2 forks. In a large skillet, cook potatoes according to package directions; stir in shredded beef. Using a slotted spoon, transfer vegetables from pressure cooker to skillet; heat through. Discard cooking juices. , For eggs, heat 1 tablespoon butter over medium-high heat in another large skillet. Break 5 eggs, 1 at a time, into pan. Sprinkle with half the salt and pepper. Reduce heat to low. Cook until eggs reach desired doneness, turning after whites are set if desired. Repeat with remaining butter, eggs, salt and pepper. Serve eggs over hash; sprinkle with chives.

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.

Steps:

• Melt the butter in a large nonstick skillet over medium-high heat. Add the scallions, potatoes, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the potatoes are golden brown and just tender, about 10 minutes; reduce the heat slightly if necessary to prevent the potatoes from burning. Add the beef and cook, stirring, until hot, about 5 minutes. Season with salt and pepper, and stir in the parsley.
• Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.

Steps:

• Preheat oven to 350 degrees.
• Toss all ingredients together in a medium sized bowl except beef broth until well combine.
• Press into a 9x13 pan and pour beef broth over all.
• Cover with plastic wrap & foil then bake for about 40 minutes or until potatoes are tender.
• Increase heat to 450 degrees, remove foil & plastic then bake for 10 to 15 minutes more or until the top is crispy.

Steps:

• 1. Scrub potatoes and cut in half. Place i a bowl of water and soak as long as possible before cooking. This will release a lot of starch. Cook in skillet or on griddle till browned.
• 2. Chop or shred leftover roast. Slice onion and chop pepper. You can use bell, anaheim, jalapeno or poblano. Cook onion and bell pepper in a couple tablespoons of olive oil till tender, add in beef, stock and spices, stir till warmed. Mix hash browns in with beef mixture.
• 3. Serve has over bread, toast or rolls with your favorite eggs.

Steps:

• In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Shred meat with two forks. In a large skillet, cook potatoes according to package directions; stir in shredded beef. Using a slotted spoon, add vegetables from slow cooker to skillet; heat through. Discard cooking juices., For eggs, in another skillet, heat 1 tablespoon butter over medium-high heat. Break five eggs, one at a time, into pan. Sprinkle with half of the salt and pepper. Reduce heat to low. Cook until desired doneness, turning after whites are set if desired. Repeat with remaining butter, eggs, salt and pepper. Serve eggs over hash; sprinkle with chives. Freeze option: Place shredded pot roast and vegetables in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan.

Steps:

• In a large bowl, combine the first eight ingredients. Spoon into a greased 1-1/2-qt. baking dish. Combine saltines and butter; sprinkle over top. Bake, uncovered, at 350° for 30 minutes or until heated through.