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Roast Beef Hash with Eggs

This hash recipe is perfect for using up cooked roast beef or lamb and left over roast potatoes.  All the ingredients are cooked in a frying pan with onions, garlic, fresh tyme leaves, cayenne pepper, a dollop of mayonnaise and freshly chopped parsley. Perfect for a leisurely brunch occasion or breakfast.

  • 4
  • 40 mins

Ingredients

  • 225g/8oz cooked roast beef or lamb, shredded
  • 30ml/2tbsp rapeseed or olive oil
  • 1 medium onion, peeled and finely chopped or sliced
  • 350g/12oz leftover cooked roast potatoes, cut into bite-size pieces
  • 2 garlic cloves, peeled and finely chopped
  • 1.25ml/¼tsp cayenne pepper or mild chilli powder
  • Salt and freshly milled black pepper
  • 30ml/2tbsp mayonnaise
  • 15ml/1tbsp freshly chopped flat-leaf parsley

Method

Heat the oil in a large non-stick frying pan. Cook the onion for 3-4 minutes over a medium heat, or until golden brown. Add the potatoes, press down and continue to cook with the onion for 2-3 minutes without disturbing to achieve a crispy base.

Add the garlic, thyme, cayenne or chilli powder and season, if required. Reduce the heat and cook for about 5 minutes, or until meat is piping hot.

Add the mayonnaise and stir gently to combine. Serve the hash with a poached or fried egg and garnish with the parsley. Serve with a green salad and relishes or condiments of your choice.



Images courtesy of AHDB. www.simplybeefandlamb.co.uk




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