Easy Leftover Pot Roast Hash
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.
Ingredients
- 2 ½ cupsleftover pot roast (shredded or diced)
- 2 mediumrusset potatoes (diced (or sweet potatoes))
- 1 smallonion (diced)
- 1red bell pepper (diced)
- 1green bell pepper (diced)
- 3 clovesgarlic (minced)
- 1 tspsmoked paprika
- ½ tsponion powder
- ½ tspgarlic powder
- 1 tbspavocado oil or vegan butter
- salt and pepper to taste
- 4 largeeggs (optional, for topping)
- fresh chives, parsley or green onions for garnish
Directions
- 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.
- 2
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.
- 3
Sauté the Veggies: Add the onions, garlic and bell peppers, cooking until softened (about 5 minutes).
- 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.
- 5
Fry the Eggs (Optional): In a separate pan, fry eggs to your liking and place them on top of the hash.
- 6
Serve & Garnish: Sprinkle with fresh chives, parsley or green onions. Add a splash of hot sauce for a spicy twist. Enjoy!