Easy Leftover Pot Roast Hash
Published Feb 02, 2025 Updated Feb 26, 2025
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This leftover pot roast hash is a great way to use that extra roast from last night’s dinner. Packed with simple ingredients like crispy potatoes, tender beef, and sautéed veggies, this hearty dish is easy to make and full of rich, comforting flavors that the whole family will love. Whether you’re looking for a quick breakfast, a weekend brunch, or a simple way to repurpose leftovers, this recipe delivers.
Table of Contents
Why You’ll Love This Breakfast Hash
There’s nothing better than making the most of roast beef leftovers, and this hash just might be the perfect way to do it. Every bite is the best mix of crispy potatoes, caramelized onions, and bell peppers, all infused with the deep, savory flavor of slow-cooked beef.
If you love finding new ways to enjoy pot roast leftovers, try this banana pepper pot roast for a tangy twist, or this keto pot roast with ranch seasoning – a slow cooker meal that guarantees you’ll have leftovers for this hash.
Want a hearty breakfast idea with similar ingredients? My tex mex hash brown egg breakfast casserole is cheesy, flavorful, and always a hit.
Ingredients You’ll Need
Here’s a quick rundown of the key ingredients for this leftover pot roast hash! Be sure to check the recipe card below for the full recipe and exact measurements.
- Leftover pot roast: Provides a savory depth, making this hash hearty and filling. If you don’t have pot roast on hand, any cooked beef will work.
- Russet potatoes: Offer a fluffy interior and crispy exterior.
- Onion: Adds a subtle sweetness and enhances the other flavors. White or yellow onions work best, but a red onion can add a sharper flavor.
- Red and green bell peppers: Introduce vibrant color and a mild sweetness. Feel free to use any color peppers you have.
- Fresh garlic: Enhances the overall flavor with its aromatic pungency.
- Smoked paprika: Regular paprika can be used if smoked isn’t available.
- Onion powder and garlic powder: This helps with all of the savory notes.
- Avocado oil or vegan butter: Ideal for high-heat cooking and adds a subtle richness. Olive oil or regular butter can also be used.
- Salt and black pepper: Adjust to taste.
- Eggs (optional): A fried egg on top adds richness and makes this dish a complete meal.
- Fresh chives, parsley, or green onions: For a fresh finish!
How to Make Leftover Pot Roast Hash
Step 1: Parboil the potatoes. Bring a pot of salted water to a boil. Add diced potatoes and cook for about 5 minutes until slightly tender but not mushy. Drain and set aside.
Step 2: Crisp up the potatoes. Add the parboiled potatoes to a large skillet (or frying pan), with oil or butter over medium heat. Cook undisturbed for a few minutes to get a crispy crust, then stir occasionally until golden brown.
Step 3: Sauté the veggies. Add the onions, garlic and bell peppers, cooking until softened (about 5 minutes).
Step 4: Add the pot roast & spices. Stir in the shredded/diced pot roast, garlic, smoked paprika, onion powder, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until everything is heated through and crispy.
Step 5: Fry the eggs (optional). In a separate pan, fry eggs to your liking and place them on top of the hash. Serve and garnish. Sprinkle with fresh chives, parsley or green onions. Add a splash of hot sauce for a spicy twist. Enjoy!
Mac’s Pro Tip
Recipe Tips
- Parboiling the potatoes first helps them cook evenly and crisp up beautifully, making this pot roast recipe even better. If you love crispy potato dishes, try my hash brown avocado toast with prosciutto for a fun brunch option.
- For an easy crock pot version of this meal, toss in all the ingredients and cook on low for 4-5 hours, letting the flavors meld while the potatoes soften – just crisp them up in a skillet before serving!
- Don’t overcrowd the skillet – spread the potatoes in a single layer for the best texture.
- A cast-iron skillet is great for getting that golden-brown crust on the potatoes.
Serving Suggestions
This dish pairs well with:
- Toast or keto biscuits.
- Barbecue sauce or BBQ ranch for extra flavor.
- Your favorite hot sauce.
- Change up your egg and do a scramble instead!
Mac’s Pro Tip
Storage and Reheating
Let leftovers cool to room temperature before storing. Wrap tightly in plastic wrap or place in an airtight container and refrigerate for up to 3 days.
Reheat in a skillet over medium heat for the best texture.
I don’t recommend freezing as potatoes tend to become grainy when thawed.
Recipe Variations
- For a vegetarian version, leave out the pot roast and add extra veggies like green beans, mushrooms, zucchini, or spinach.
- If you want a spicy kick, incorporate diced jalapeños, red pepper flakes, or a dash of cayenne pepper.
- Melty swiss cheese or shredded cheese would be delicious sprinkled over the hash for some extra cheesy goodness.
- For a richer, saucier variation, add ¼ cup of beef broth to the skillet after sautéing the veggies and mixing in the pot roast, then let it simmer until slightly reduced, creating a flavorful glaze.
Recipe FAQs
Absolutely! Just skip the parboiling step.
If you don’t have leftover pot roast, ground beef, shredded chicken, or any leftover meat will work.
Yes! If you want to prepare meals for the next day or upcoming week, chop the veggies and prepare the leftover beef so that’s all that’s left is cooking.
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Easy Leftover Pot Roast Hash
Ingredients
- 2 1/2 cups leftover pot roast shredded or diced
- 2 medium russet potatoes diced (or sweet potatoes)
- 1 small onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- 1-2 tbsp avocado oil or vegan butter
- Salt and pepper to taste
- 4 large eggs optional, for topping
- Fresh chives, parsley or green onions for garnish
Instructions
- Parboil the Potatoes: Bring a pot of salted water to a boil. Add diced potatoes and cook for about 5 minutes until slightly tender but not mushy. Drain and set aside.
- Crisp Up the Potatoes: Add the parboiled potatoes to the skillet, with oil or butter over medium heat. Cook undisturbed for a few minutes to get a crispy crust, then stir occasionally until golden brown.
- Sauté the Veggies: Add the onions, garlic and bell peppers, cooking until softened (about 5 minutes).
- Add the Pot Roast & Spices: Stir in the shredded/diced pot roast, garlic, smoked paprika, onion powder, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until everything is heated through and crispy.
- Fry the Eggs (Optional): In a separate pan, fry eggs to your liking and place them on top of the hash.
- Serve & Garnish: Sprinkle with fresh chives, parsley or green onions. Add a splash of hot sauce for a spicy twist. Enjoy!
Notes
- Parboiling the potatoes first helps them cook evenly and crisp up beautifully, making this pot roast recipe even better. If you love crispy potato dishes, try my hash brown avocado toast with prosciutto for a fun brunch option.
- Don’t overcrowd the skillet – spread the potatoes in a single layer for the best texture.
- A cast-iron skillet is great for getting that golden-brown crust on the potatoes.
- For an easy crock pot version of this meal, toss in all the ingredients and cook on low for 4-5 hours, letting the flavors meld while the potatoes soften – just crisp them up in a skillet before serving!
- Let leftovers cool to room temperature before storing. Wrap tightly in plastic wrap or place in an airtight container and refrigerate for up to 3 days.
- Reheat in a skillet over medium heat for the best texture.
- I don’t recommend freezing as potatoes tend to become grainy when thawed.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
