2 ratings

Roast Beef Hash

Add this to your brunch menu
Courtesy of Chicago Tribune

If you're a brunch fanatic, you know nothing compares to a great potato-based dish, and this roast beef hash doesn't disappoint. Potatoes and roast beef are simmered with a finely chopped onion, paprika, salt and pepper.  

This recipe was originally published in the Chicago Tribune

Ready in
25 m
5 m
(prepare time)
20 m
(cook time)
Calories Per Serving


  • 2 Tablespoons vegetable oil
  • 1 Tablespoon butter
  • 1 small onion
  • 1 Teaspoon paprika
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon pepper
  • 1 potato
  • 2 Cups roast beef
  • 4 eggs (optional)


Heat 2 tablespoons vegetable oil and 1 tablespoon butter in a skillet until butter melts.

Add 1 small onion, finely chopped; cook, stirring occasionally until soft, about 4 minutes.

Stir in 1 teaspoon paprika, 1/2 teaspoon salt and pepper to taste; cook, 1 minute.

Stir in 1 large cooked potato, cut into 1/2-inch pieces, and 2 cups cooked roast beef, cut into 1/2-inch pieces.

Cook, undisturbed, over medium heat until crust has formed, about 10 minutes.

Turn hash; cook until lightly browned, 5 minutes. Serve with poached eggs, if desired.