James Beard's Roast Beef Hash (small batch) - Easy, Comforting & Economical

 

 

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.  

1. 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.)
2. Cook, stirring occasionally, until the potatoes are lightly browned. (8 to 10 minutes.)
3. Add the onions. Cook, stirring for a further 10 minutes until softened. (Try not to let your onions caramelize too much.)
4. 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.)
5. Season to taste with salt and black pepper.
6. 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.)
7. 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.

 

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Yield: Two servings

Author: Marie Rayner

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

1. Heat the drippings in a large heavy bottomed skillet over medium high heat. Add the cubed potatoes.
2. Cook, stirring occasionally, until the potatoes are lightly browned. (8 to 10 minutes.)
3. Add the onions. Cook, stirring for a further 10 minutes until softened.
4. Add the beef, garlic, thyme, cayenne, paprika, and nutmeg. Cook, stirring occasionally, until the beef has begun to brown, about 5 minutes.
5. Season to taste with salt and black pepper.
6. 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.
7. Garnish with onions or parsley and serve hot, with or without a fried or poached egg on top if you desire.

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