Beef Hash with Potato

There's something about a skillet that's still hot from the stove, steam rising off perfectly browned potatoes, that makes you feel like you've got your life together, even if you're just working with whatever's in the fridge. My neighbor handed me a container of leftover roast beef one Sunday afternoon, and instead of the usual sandwich routine, I decided to throw it all into a pan with some potatoes and aromatics. Twenty minutes later, I had something so warm and deeply satisfying that it became the answer to every time someone says they're hungry but nothing sounds right.

I made this for a group of friends who showed up hungry on a Saturday after farmers market, and it became the meal nobody expected but everyone needed. Someone actually asked for seconds, which almost never happens when there are four other dishes on the table. That moment taught me that simple, salty, crispy food cooked in one pan somehow wins every time.

Ingredients

• Cooked beef: 350 g (12 oz) diced from roast beef or leftover steak—using beef that's already cooked means you're really just finishing the dish, not starting from scratch.
• Potatoes: 500 g (1 lb) peeled and diced small enough to cook through but large enough to get golden edges when they hit the hot pan.
• Onion: 1 medium, finely chopped so it melts into the hash and adds sweetness as it caramelizes.
• Red bell pepper: 1 small, diced for color and a gentle sweetness that balances the savory beef.
• Garlic: 2 cloves minced fine so it distributes through the pan and perfumes everything as it cooks.
• Fresh parsley: 2 tablespoons chopped, plus extra for finishing—it brightens the whole dish and makes it feel less heavy.
• Olive oil or unsalted butter: 2 tablespoons total, divided so you get two separate cooking moments and can control browning.
• Smoked paprika: 1/2 teaspoon for a whisper of smoke and depth that makes people ask what spice you used.
• Dried thyme: 1/2 teaspoon to echo the earthiness of potatoes and ground meat flavors.
• Salt: 1/2 teaspoon, though you may adjust depending on how salty your beef already is.
• Black pepper: 1/4 teaspoon for a gentle background note of heat.
• Eggs: 4 (optional) for cracking directly into the hash at the end if you want the richness of a runny yolk.

Instructions

Start the potatoes:

Heat 1 tablespoon of oil or butter in a large skillet over medium heat until it shimmers, then add the diced potatoes. They'll sizzle immediately—that's what you want. Stir occasionally and let them cook undisturbed for a minute or two between stirs so they develop those golden, crispy edges.

Build the base:

After about 12 to 15 minutes when the potatoes are nearly tender and catching color, push them to one side of the pan. Add the remaining oil, then the onion, pepper, and garlic to the empty space. The heat will make them release their perfume quickly, softening them in about 3 to 4 minutes while the potatoes finish cooking on their side.

Bring it together:

Stir everything together, then add the diced beef, paprika, thyme, salt, and pepper. Mix gently so the spices coat everything evenly and the beef heats through, about 5 to 7 minutes, tossing occasionally to prevent sticking and encourage more browning.

Finish and taste:

Fold in the fresh parsley at the end so it stays bright and green. Take a spoonful, taste it, and adjust salt or pepper if needed—leftover beef varies in saltiness, so this moment matters.

Optional eggs:

If you're adding eggs, use the back of a spoon to create 4 small wells in the hash, crack an egg into each one, cover the skillet, and reduce heat to medium-low. Cook until the whites are set but the yolks still jiggle, about 4 to 6 minutes depending on how you like them.

Serve:

Transfer to plates or a serving dish while it's still steaming, and scatter fresh parsley over the top. It's best eaten immediately while everything's hot and the potatoes are still crispy.

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There's a moment in cooking this hash when the kitchen smells like thyme and beef and caramelized onion all at once, and someone inevitably walks in asking what you're making. It stops being just breakfast food and becomes the thing everyone wants a bite of. That's when you know it's done right.

Why Leftover Beef Works Better Than You'd Think

Using roast beef or leftover steak in hash removes the biggest time-sink from a skillet meal, which is the slow browning of raw meat. Instead, you're building a dish where the vegetables do the cooking work and the beef just needs to warm up and mingle with spices. This actually makes the beef taste better because it doesn't dry out from long cooking, and you get to focus on getting the potatoes golden and the aromatics soft and sweet.

Customize Without Losing the Plot

The beauty of hash is that it forgives swaps. Swap the red pepper for green or skip it entirely if you don't have it. Trade parsley for chives or cilantro. Use butter if you prefer its flavor to oil, or mix them. Add a pinch of chili flakes if you want heat, or use hot paprika instead of smoked. The structure stays the same, and the dish still tastes like itself.

Making It a Complete Meal

Hash is substantial on its own, but it becomes something else when you add a fried or soft egg on top, or serve it alongside a crisp salad that cuts through the richness. A slice of crusty bread isn't essential, but it's wonderful for pushing food around the plate and soaking up the oil and meat juices. Some people add hot sauce or a good hot mustard on the side, and that changes everything.

• Top with a fried egg and let the yolk run through the hash for richness and moisture.
• Serve alongside a simple green salad or slaw for brightness and balance.
• Crusty bread on the side is optional but never unwelcome.

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This is the kind of meal that tastes even better as a leftover, heated in a skillet the next morning. It reminds you why one-pan cooking matters.

Your Recipe Questions

→ Can I use leftover beef for this dish?

Yes, diced leftover roast beef or steak works perfectly, adding flavor while saving prep time.

→ How do I achieve crispy potatoes in the hash?

Cook diced potatoes in hot oil or butter without stirring too often until they develop a golden crust, about 12–15 minutes.

→ What herbs best complement the flavors?

Fresh parsley adds brightness, while smoked paprika and thyme bring warmth and depth to the dish.

→ Is this dish suitable for a gluten-free diet?

Yes, it uses naturally gluten-free ingredients, but always check product labels for any hidden gluten.

→ Can eggs be added to this dish?

Optional eggs can be cooked directly in the skillet on top of the hash for added richness and protein.

→ What are some good side pairings?

Serve with crusty bread or a fresh side salad to complete the meal.