Easy Leftover Pot Roast Hash

a plate of leftover pot roast hash served with a fried egg on top

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.

Prep Time10

Cook Time15

Total Time25

Course: Entree

Cuisine: American

Diet: Gluten Free

Method: Stovetop

Servings: servings

Equipment

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.

Nutrition