If you’ve ever wondered what to do with leftover roast beef, James Beard’s Roast Beef Hash is one of those timeless, comforting dishes that proves simple ingredients can become something extraordinary. This classic recipe transforms cold roast beef, tender potatoes, and sweet sautéed onions into a golden, crispy skillet hash that’s hearty, homey, and deeply satisfying. Every forkful delivers that irresistible contrast of soft, buttery interior and beautifully browned edges — the kind of texture that makes you want just one more bite.
Unfussy and adaptable it is also a very economical dish. Whether you’re using the last slices of a Sunday roast or tidying up the fridge midweek, this old‑fashioned hash turns leftovers into a meal that feels intentional and indulgent. It’s perfect for breakfast, brunch, or a cozy supper, and it carries that nostalgic charm of recipes passed down through generations.
If you’re craving a comforting, economical, and flavor‑packed way to reinvent leftover beef, this James Beard classic is exactly the kind of recipe you’ll want in your back pocket.
I cooked a pot roast for Eileen and I at the weekend as we were unable to go to my sister's for Sunday Dinner. I did my usual Slow Cooker Pot Roast, as I knew that I could put it on before I left for church in the morning and it would basically cook itself. I didn't cook any vegetables in with it. I decided instead to boil potatoes separately and cook a few other veggies to enjoy on the side after I got home.
Because there are only two of us, I did have a goodly portion of meat leftover. I made sure I cooked plenty of potatoes so that I could have some leftover to make us a tasty roast beef hash in the days following the meal.
This Roast Beef Hash by James Beard had been on my radar for quite some time. He was a famous Chef in the 60's 70's, much like Julia Child. I knew it would be good. It was a bit different than my usual hash in that he added heavy cream towards the end. What a rich addition! I usually add a TBS or two of gravy to my hash, but the addition of cream sounded so indulgent and delicious.
I did take the liberty of cutting the recipe in half as there are only two of us and we can only eat so much. We both enjoyed this tremendously. The cream added a unique deliciousness and kept everything just right and not dried out. Because the meat and potatoes were browned first it took nothing away, but added a lovely rich depth of flavor.
We enjoyed this with a fried egg on top, as per the original recipe suggestion. With the top of the egg torn open and drooling into the hash beneath, this made for an excellent and luxurious supper! Leftovers never tasted so good!
INGREDIENTS NEEDED
TO MAKE
JAMES BEARD'S ROAST BEEF HASH
There is nothing complicated about this. Nothing at all. Comfort food at it's finest.
- 2 TBS beef drippings or canola oil
- 1 1/2 cups (225g) leftover boiled potatoes, peeled and cut into 1/2 inch cubes
- 1 small onion, peeled and chopped fine
- 1 1/2 cups (375g) cubed cooked roast beef, cut into 1/2 inch cubes
- 1 clove garlic, peeled and finely chopped
- 1/4 tsp dried thyme
- pinch cayenne pepper
- pinch ground nutmeg
- 1/4 tsp sweet paprika
- salt and black pepper to taste
- 1/4 cup (60ml) heavy cream
- 1 spring onion, finely chopped to garnish (alternately use 1 TBS chopped fresh parsley)
- fried or poached eggs to serve (optional)
NOTES ON INGREDIENTS
I actually used a mix of beef tallow and ghee to fry my hash in. It worked really well and the ghee added a lovely toasty flavor.
I had boiled potatoes leftover from the supper we had the pot roast with so I didn't need to cook any more. Cold boiled potatoes work best.
I had leftover pot roast from a roast I had cooked on Sunday.
You can use fresh thyme if you wish but you will need roughly twice as much. The original recipe used fresh. The paprika was my own addition. I like the color it gives to things like fried potatoes.
I used whipping cream.
The original recipe used parsley to garnish it but I didn't have any. So I used chopped spring onion for some color. It did add a lovely kiss of fresh sharpness which we enjoyed.
Although the egg is optional, it made for a really nice addition.
HOW TO MAKE
JAMES BEARD'S ROAST BEEF HASH
This is really not that difficult to make. It does require close watching and hands on time.
- Heat the drippings in a large heavy bottomed skillet over medium high heat. Add the cubed potatoes. (They should sizzle as soon as they hit the pan.)
- Cook, stirring occasionally, until the potatoes are lightly browned. (8 to 10 minutes.)
- Add the onions. Cook, stirring for a further 10 minutes until softened. (Try not to let your onions caramelize too much.)
- Add the beef, garlic, thyme, cayenne, paprika, and nutmeg. Cook, stirring occasionally, until the beef has begun to brown, about 5 minutes. (This is where you baby it and keep an eye on it so that it doesn't catch.)
- Season to taste with salt and black pepper.
- Add the heavy cream, stirring everything together to combine. Cook, pressing the hash down into the skillet with a spatula. Continue to cook for a further 10 minutes, turning every 2 minutes or so, loosening any browned and crusty bits. (Don't be tempted to walk away. You need to babysit this so it doesn't burn.)
- Garnish with onions or parsley and serve hot, with or without a fried or poached egg on top if you desire. (None are totally necessary, but are nice.)
HINTS & TIPS FOR SUCCESS
- Read through the recipe completely several times before you begin to help familiarize yourself with any equipment or ingredients needed.
- Assemble everything you need before you begin so that you don't leave anything out by accident.
- Make sure your potatoes and beef are cut into equal sizes.
- If you are really fond of onions, feel free to use a larger onion. Cut into a small dice.
- I find that using cold potatoes and beef works best and gives you a nicer crust.
- A heavy bottomed pan will hold the heat better and help to give a nicer crust to everything.
- Don't be afraid to really mash the mixture down in the pan for a nice browning.
- Don't walk away as it can go quickly from brown to burnt if you don't keep an eye on it.
FREQUENTLY ASKED QUESTIONS
CAN THIS BE MADE AHEAD OF TIME?
You can certainly have your potatoes, beef and onions prepped for cooking well ahead of time. Simply store separately in covered containers in the refrigerator until you are ready to cook the hash. I think it is at it's best when freshly prepared.
CAN I ADD OTHER VEGETABLES?
By all means but do note that by doing so you are veering away from the original premise of this dish. It would be more like a bubble and squeak at that point. If you do add other veggies, make sure they are cooked and cut to a similar size as the beef and potatoes.
CAN THIS RECIPE BE DOUBLED?
Yes, you can double or even triple this recipe. Is there ever such a thing as too much hash???
CAN THIS BE DONE WITH ANYTHING OTHER THAN BEEF?
Yes, I have made hash many times using other meats and even poultry. All work well in this tasty way of using up your leftovers. When I am using chicken or turkey I also add a bit of crumbled stuffing.
CAN THIS BE FROZEN?
I have never frozen it so I cannot say for sure. To be honest, there is never any left to freeze. It is that good.
IS THE EGG ON TOP NECESSARY?
Not at all, but it does make for a hearty meal and that golden yolk goes beautifully with the rest of the ingredients when torn open and allowed to sink into the potato/meat mixture.
A FEW MORE TASTY WAYS
TO USE LEFTOVER ROAST BEEF
It never hurts to have a few recipes up your sleep in which you can use up your leftovers! With the high costs of food today, especially beef, nothing should ever go to waste!
BEEF BARBACOA TACOS WITH SWEET PICKLED ONIONS - A cozy Tex‑Mex twist on leftover roast beef, these Beef Barbacoa Tacos turn yesterday’s dinner into something downright irresistible. Tender shreds of beef simmer in a smoky chipotle‑kissed sauce, soaking up warm spices, savory stock, and just enough heat to wake up your taste buds. Piled into lightly charred tortillas and crowned with eye‑popping pink pickled onions—tangy, sweet, and beautifully aromatic—every bite is a balance of comfort and excitement.
BEEF MIROTON - Beef Miroton is one of those quietly brilliant French dishes that turns humble leftovers into something deeply comforting and utterly irresistible. Thin slices of tender roast beef and soft cooked potatoes are tucked into a casserole, but the real magic happens in the pan—where a mountain of onions slowly caramelizes into golden sweetness. Stirred with good beef stock and a touch of vinegar, they become a glossy, savory sauce that seeps into every layer. A scattering of buttery breadcrumbs bakes into a delicate, crisp topping, giving each bite that perfect contrast of textures: soft, rich, melt‑in‑your‑mouth layers beneath a golden crust.
Pin this recipe to your Main Dish or Beef Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Two servings
James Beard's Roast Beef hash
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
A flavor-filled and hearty way to use some leftovers from your roast dinner. It is suggested that you serve this tasty dish with a fried or poached egg on top!
Ingredients
- 2 TBS beef drippings or canola oil
- 1 1/2 cups (225g) leftover boiled potatoes, peeled and cut into 1/2 inch cubes
- 1 small onion, peeled and chopped fine
- 1 1/2 cups (375g) cubed cooked roast beef, cut into 1/2 inch cubes
- 1 clove garlic, peeled and finely chopped
- 1/4 tsp dried thyme
- pinch cayenne pepper
- pinch ground nutmeg
- 1/4 tsp sweet paprika
- salt and black pepper to taste
- 1/4 cup (60ml) heavy cream
- 1 spring onion, finely chopped to garnish (alternately use 1 TBS chopped fresh parsley)
- fried or poached eggs to serve (optional)
Instructions
- Heat the drippings in a large heavy bottomed skillet over medium high heat. Add the cubed potatoes.
- Cook, stirring occasionally, until the potatoes are lightly browned. (8 to 10 minutes.)
- Add the onions. Cook, stirring for a further 10 minutes until softened.
- Add the beef, garlic, thyme, cayenne, paprika, and nutmeg. Cook, stirring occasionally, until the beef has begun to brown, about 5 minutes.
- Season to taste with salt and black pepper.
- Add the heavy cream, stirring everything together to combine. Cook, pressing the hash down into the skillet with a spatula. Continue to cook for a further 10 minutes, turning every 2 minutes or so, loosening any browned and crusty bits.
- Garnish with onions or parsley and serve hot, with or without a fried or poached egg on top if you desire.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
If you love a classic chicken pot pie but want something a little easier — and a little more irresistible — this Chicken Crumble Pot Pie is about to become a new favourite. It has all the creamy, hearty comfort of the traditional dish, but instead of a pastry crust, it’s topped with a golden, savoury Parmesan crumble that bakes up crisp, buttery, and completely addictive.
Tender chicken, a rich homemade gravy, plenty of vegetables, and that gorgeous crunchy topping… it’s everything we crave in a cozy supper. Simple ingredients, big comfort, and a recipe that feels like a warm hug at the end of a long day.
We eat a lot of chicken in this house and I am always on the search for new ways to prepare it, so that it never becomes boring. Chicken is such a lovely protein in that it takes to other flavors very well and is very adaptable.
I discovered what looked to be a very delicious recipe for a Chicken Pot Pie Crumble on Pinterest a while back. Chicken . . . Check! Pot Pie . . . Check!! Crumble . . . Check !!! The three together . . . well that just spells Winner Winner Chicken Dinner to me!
I have adapted this particular recipe from the blog Cooking Classy, who adapted it from a recipe found on Cooks Illustrated, both of which sounded and looked very delicious.
I didn't change the topping part at all. Partially baking it separately from the filling first, ensures that it stays crisp and crunchy . . . my bigger changes came in preparing the filling.
Cooking Classy cooked her chicken breast in the slow cooker over a period of 5 or 6 hours. I didn't want to do that. I didn't think it was necessary really . . . not when you can perfectly poach flavorful chicken breasts in a saucepan on top of the stove in a fraction of the time. To be honest, I have always found chicken breast meat cooked in the slow cooker to be a bit dry and lacking in texture.
I also varied slightly the way the gravy was put together and the vegetables used. You could also use an equivalent amount of mixed frozen vegetables if you wanted to. I like the ones I chose to use. I also add some different herbs. All in all it was very delicious. We enjoyed this with a salad on the side and were very happy indeed!
INGREDIENTS NEEDED
TO MAKE
CHICKEN CRUMBLE POT PIE
There is nothing too far out of the ordinary here. It looks like a long list, but it really isn't.
For the Chicken Filling:
- 4 single chicken breast portions
- chicken broth
- 2 carrots, peeled and diced
- 2 stalks of celery, trimmed and diced
- 2 medium onion, peeled and diced
- 1/2 cup (40g) frozen peas (thawed)
- 1/2 cup (40g) frozen corn (thawed)
- 3 TBS butter
- 3 TBS flour
- salt and black pepper to taste
- 1/2 tsp summer savory
- 2/3 cup (180ml) whole milk
- 1 tsp dried parsley
- pinch dried thyme
For the Topping:
- 1 1/2 cups (210g) of plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp each garlic powder, black pepper
- pinch cayenne pepper
- 1/4 cup (65g) butter, cut into small bits
- 1/2 cup (90g) of finely grated Parmesan Cheese
- 2/3 cup (180ml) + 2 TBS heavy cream
NOTES ON INGREDIENTS
My chicken breasts were not large. Each was only about the size of one of my fists. My carrots were medium sized. I cut them into batons, not diced. Each about the size of my baby finger.
Cut the onion into a small dice.
I used Better than Bouillon chicken stock concentrate.
Summer Savory is an herb that is found in the Maritime provinces. You can substitute dried marjoram or sage or a mix of the two.
I use whole milk because that is basically what I keep in my home. You can use 2% if you wish. Don't use skimmed milk.
Use plain flour not self rising.
I used salted butter because, again, that is all I keep in my home.
Grate your own Parmesan cheese if you can.
Use heavy or whipping cream.
HOW TO MAKE
CHICKEN CRUMBLE POT PIE
It is not as difficult as it might look. Once you have all the components ready it goes together very quickly.
- First poach your chicken. Put chicken in a large saucepan. Cover with chicken broth. (Make sure it is completely covered.)
- Bring to the boil, then reduce to a simmer and simmer over low heat for about 45 minutes. Remove from the stove. (The chicken should be cooked through. The inside temperature should register 165*F/74*C.)
- Lift out the chicken and set it aside. Strain the broth into a measuring jug. Set aside. (I strain through a mesh strainer to catch any solids. Discard the solids.)
- Preheat the oven to 425*F/ 225*C/gas mark 7. Whisk the flour, baking powder, salt, pepper, cayenne and garlic powder together in a bowl. (Make sure they are well combined.)
- Drop in the butter and rub it in with your fingertips until crumbly. Stir in the Parmesan cheese. Then pour in the heavy cream and mix until just combined. (The mixture should be clumpy.)
- Break the dough into 1 to 2 inch pieces and drop them onto a lined baking sheet.
- Bake for 7-10 minutes or until golden. Remove from the oven and set aside. Reduce the oven temperature to 400*F/200*C/ gas mark 6. (The crumble should be dry and cooked through.)
- Melt the butter in a large saucepan. Add the diced carrots, onion, and celery.
- Cook, stirring frequently, until the vegetables are tender. This will take about 5-6 minutes. Sprinkle the flour over top. Cook and stir for about a minute. (This is to cook out any of the flour taste.)
- Slowly whisk in the milk and then whisk in an equal amount of the reserved chicken broth. (I use a small wire whisk for this.)
- Bring to the boil, stirring constantly, and cooking until it is nicely thickened. Add the parsley, thyme and summer savory. Taste and adjust seasoning with salt and pepper as needed. If you think it is too thick, you may whisk in a bit more broth. (See hints and tips if you think it is too thin to thicken it up.)
- Add the thawed peas and carrots. Cut the poached chicken into cubes and then stir it in gently. Pour this mixture into a deep casserole dish. Sprinkle the baked crumble topping over top.
- Bake until nicely golden brown and the mixture is bubbling slightly, for about another 15 minutes or so. Let stand a few minutes before serving. Serve hot.
HINTS & TIPS FOR RECIPE SUCCESS
- Read though the recipe several times before beginning to help familiarize yourself with anything you might need.
- Assemble all of your ingredients before you begin to help prevent you from leaving anythingout.
- You can poach the chicken and reserve the cooking liquid the day before if you wish to speed up preparation on the day.
- Cut the chicken into bite sized pieces.
- Don't be tempted to crumble the dough topping too small. Nice chunky pieces are best.
- If your gravy is too thin you can thicken it with a bit of flour shaken in a jar with some cold water. Whisk into the gravy and cook, stirring constantly until the mixture thickens to your liking.
- If you don't want to go to the trouble of poaching chicken to use in this you can use leftover cubed cooked roast or rotisserie chicken and pre-made stock.
KITCHEN SAFETY
WHEN HANDLING RAW CHICKEN
Handling raw chicken carefully is crucial to kitchen and health safety. Too not do so carries the risk of food poisoning or worse. Here are some safety points to consider!
- Always thaw raw chicken overnight in the refrigerator, and store it carefully separated from anything else. It is not safe to thaw it at room temperature. Store raw chicken on the bottom shelf of the refrigerator to prevent its juices from leaking out and contaminating any other food.
- Use separate cutting boards and utensils for chicken to avoid cross contamination.
- Chicken needs really diligent handling as it often carries harmful bacteria which can easily be spread around the kitchen. There is no need to wash raw chicken prior to using it. This often spreads bacteria needlessly. Simply pat it dry with some paper kitchen toweling and dispose of the paper toweling promptly.
- Wash your hands carefully after handling raw chicken to avoid spreading any bacteria to other things. Do not use the same utensils, plates, cutlery, etc. with other ingredients if you have used them to handle the raw chicken. Also take care to clean any surfaces such as countertops, sinks, etc.
- Do not use the same kitchen tools and plates with the cooked chicken that you have used with the raw chicken. It is not safe.
- Ensure that cooked chicken reaches the internal temperature of 165*F/75*C.
A FEW MORE CHICKEN RECIPES
FOR YOU TO ENJOY
We do eat a lot of chicken in this house. That's because it is one of the cheaper proteins and is adaptable to many flavors and cuisines. Here are a few other ways we enjoy it!
CRISPY CHICKEN SALAD - What you have here is a delicious mix of salad greens, topped with a mix of fruit and vegetables. Spring and red onion. Cucumber, carrot. Radishes and sliced apple.
Add to that, cubes of sharp cheddar cheese and sweet and tangy dried cranberries. Top it all off with scrumptious little bits of shredded chicken breast that have been coated in a spice mixture and fried until crispy golden brown. A final scattering of salted cashew nuts and a lush honey mustard dressing complete the picture.
CHICKEN & DUMPLING CASSEROLE - A fabulously tasty casserole that is quick and easy to make. Shredded chicken gets drizzled with a dumpling batter, with a liquid gravy poured over top. Like magic it makes a saucy chicken in gravy topped with dumplings. Serve with your favourite sides for midweek meal. Sized for two people, but you can easily double this recipe.
Pin this recipe to your Main Dish or Chicken Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 4 servings
Chicken Crumble Pot Pie
Deliciously moist chunks of chicken in a rich sauce, with vegetables. This gets topped with a biscuit type of crumble topping and then baked to perfection. This is an old favorite.
Ingredients
For the Chicken Filling:
- 4 single chicken breast portions
- chicken broth
- 2 carrots, peeled and diced
- 2 stalks of celery, trimmed and diced
- 2 medium onion, peeled and diced
- 1/2 cup (40g) frozen peas (thawed)
- 1/2 cup (40g) frozen corn (thawed)
- 3 TBS butter
- 3 TBS flour
- salt and black pepper to taste
- 1/2 tsp summer savory
- 2/3 cup (180ml) whole milk
- 1 tsp dried parsley
- pinch dried thyme
For the Topping:
- 1 1/2 cups (210g) of plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp each garlic powder, black pepper
- pinch cayenne pepper
- 1/4 cup (65g) butter, cut into small bits
- 1/2 cup (90g) of finely grated Parmesan Cheese
- 2/3 cup (180ml) + 2 TBS heavy cream
Instructions
- First poach your chicken. Put chicken in a large saucepan. Cover with chicken broth.
- Bring to the boil, then reduce to a simmer and simmer over low heat for about 45 minutes. Remove from the stove.
- Lift out the chicken and set it aside. Strain the broth into a measuring jug. Set aside.
- Preheat the oven to 425*F/ 225*C/gas mark 7. Whisk the flour, baking powder, salt, pepper, cayenne and garlic powder together in a bowl.
- Drop in the butter and rub it in with your fingertips until crumbly. Stir in the Parmesan cheese. Then pour in the heavy cream and mix until just combined.
- Break the dough into 1 to 2 inch pieces and drop them onto a lined baking sheet.
- Bake for 7-10 minutes or until golden. Remove from the oven and set aside. Reduce the oven temperature to 400*F/200*C/ gas mark 6.
- Melt the butter in a large saucepan. Add the diced carrots, onion, and celery.
- Cook, stirring frequently, until the vegetables are tender. This will take about 5-6 minutes. Sprinkle the flour over top. Cook and stir for about a minute.
- Slowly whisk in the milk and then whisk in an equal amount of the reserved chicken broth.
- Bring to the boil, stirring constantly, and cooking until it is nicely thickened. Add the parsley, thyme and summer savory. Taste and adjust seasoning with salt and pepper as needed. If you think it is too thick, you may whisk in a bit more broth.
- Add the thawed peas and carrots. Cut the poached chicken into cubes and then stir it in gently. Pour this mixture into a deep casserole dish. Sprinkle the baked crumble topping over top.
- Bake until nicely golden brown and the mixture is bubbling slightly, for about another 15 minutes or so. Let stand a few minutes before serving. Serve hot.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Subscribe to:
Comments (Atom)
Social Icons