Roast beef potato hash ~ attempt at a childhood favorite
Recipe type: dinner, breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • Leftover cooked chuck roast (about 1 to ½ pounds), minced up really small
  • 3 extra large potatoes (really big), peeled and minced small
  • ¼ of extra large vidalia onion, pureed in food processor
  • sea salt (about 1 tsp total)
  • pepper (about 1 tsp)
  • onion powder (at least 1 tsp, maybe more)
  • garlic powder (about ½ tsp total)
  • Olive oil for skillets
  1. It took me 2 batches to skillet fry this all up, but you can just use two large skillets to make it at the same time. It really is just thrown together, and you know I find this easy so I hope you all don't have trouble.
  2. Mince up all of the beef into tiny pieces. Peel potatoes, slice into small slices and then mince up into tiny pieces. Chop onion in food processor till it's basically mush. ;) In other words, prep all your ingredients.
  3. Heat a bit of olive oil in 2 large skillets. Divide potatoes into half, and add half to each skillet. Divide onions between both skillets. Stir.
  4. On low to medium heat, cook potatoes and onions for about 15 minutes or more. You want them to be almost cooked before you add the beef since the beef is already cooked.
  5. While cooking potatoes, sprinkle with sea salt and pepper. Also a bit of onion powder and garlic powder. I basically added the onion powder liberally throught my cooking time as I stirred and after I added in the beef.
  6. Once you feel like potatoes are cooked but not browned, add in the beef. Again divide it equally into both skillets. Turn around and mix into potatoes. Sprinkle again will salt, pepper, onion powder and garlic powder. Cook until desired consistency is achieved.
  7. Serve with eggs.
Recipe by Creative Kitchen at