Best 9 Grandmas Roast Beef Hash Recipes

GRANDMA'S ROAST BEEF

Steps:

• Preheat oven to 350 degrees.
• Heat olive oil in a large skillet with a lid over medium heat. Add potatoes, carrots, shallots, and garlic; cook, stirring to combine. Add thyme and bay leaf; cover and cook, stirring occasionally, for 15 minutes. Season with salt and pepper.
• Heat 3 tablespoons butter in a roasting pan over high heat. Add beef and cook, turning, until browned on all sides. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of the steak reaches 120 degrees for rare, about 35 minutes.
• Remove roast from oven and tent with aluminum foil; let stand 10 minutes. Do not turn off oven.
• Transfer roast to a cutting board.
• Add wine to roasting pan, scraping bottom to remove browned bits. Add remaining 4 tablespoons butter and stir until smooth and creamy. Add vegetables to roasting pan; transfer to oven and roast for 5 minutes. Slice beef and serve with vegetables.

ROAST BEEF HASH

Steps:

• In large skillet, cook onion in butter until tender crisp.
• Add remaining ingredients except milk and gravy.
• Whisk milk and gravy together until smooth.
• Add to skillet.
• (If there is no leftover gravy, just increase milk to 1 1/2 cups.) Stir all together and bring to a boil.
• Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done.
• The liquid should be absorbed.

LEFTOVER ROAST BEEF HASH

Steps:

• Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
• Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
• Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
• Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.

ROAST BEEF HASH AND EGGS

Steps:

• Place the diced potatoes in a medium saucepan, add water to cover by 2 inches, plus the vinegar and 2 teaspoons salt. Bring to a boil, lower the heat, and simmer for 5 minutes. Drain and set aside.
• Meanwhile, heat a large (12-inch) saute pan over medium heat, add the bacon, and saute for 6 to 8 minutes, until lightly browned. Transfer the bacon to a plate using a slotted spoon. Put the potatoes in the saute pan and cook over medium to medium-high heat, tossing occasionally with a spatula, for 6 to 8 minutes, until the potatoes are lightly browned. If the pan is dry, add a few tablespoons olive oil. Add the bacon, onion, 2 teaspoons salt, and 1 teaspoon pepper, toss well, and cook over medium heat for 8 minutes, tossing occasionally. Add the beef, Brussels sprouts, and Sriracha, and cook for 3 to 4 minutes, tossing occasionally, until heated through and the sprouts are crisp-tender.
• Meanwhile, melt the butter in a medium (10-inch) saute pan. Carefully crack the eggs into the corners of the pan, sprinkle with salt and pepper, and cook over medium heat for 3 to 4 minutes, until the whites are almost cooked. Cover the pan and cook over low heat for one minute, until the whites are cooked but the yolks are still runny.
• Spoon a serving of hash and place a piece of toast on each of 4 dinner plates. Place an egg on top of each piece of toast. Sprinkle with chives and salt and serve hot.

GRANDMA'S BEST POT ROAST

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
• Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
• Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
• Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
• Meanwhile, whisk water and flour together in a small bowl.
• Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
• Slice roast and serve alongside gravy.

ROAST BEEF VEGETABLE HASH

Steps:

• 1. Cook the potatoes in boiling salted water until tender, 8 minutes. Drain and place in a large bowl with the beef.
• 2. Cook the bacon over medium heat to render the fat, 5 minutes. Add the onion and bell peppers; cook, stirring, for 5 minutes. Remove with a slotted spoon and add to the potatoes and roast beef, along with the nutmeg, salt, pepper, orange zest and 2 tablespoons of the parsley. Toss.
• 3. Discard all but 2 tablespoons of the fat from the skillet, then spread the hash mixture evenly in the skillet and weight it down with something heavy, like a smaller skillet. Cook over medium-high heat until golden brown on the bottom, about 5 minutes. Turn the hash over with a spatula and cook until golden brown, 5 to 7 minutes. Spoon the hash onto six plates; top each with a poached egg and sprinkle with the remaining 2 tablespoons of parsley. Serve immediately.

GRANDMA RICHTER'S CORNED BEEF HASH: APPROX 2 "SYNS" PER SERVING

Steps:

• First things first put your corned beef in the fridge, this will make it easier to cube later.
• In a large sauce pan gently fry the onion in the low fat cooking spray for a couple of minutes, add the potatoes and the carrots, continue to cook for a further 3 minutes.
• Pour enough water over these vegetables to just cover them, crumble in your oxo cubes and add the tomato paste, stir well to dissolve. Bring pan contents to a low simmer, partially cover pan with lid and cook for approximately 20-25 minutes until carrots and potatoes are tender.
• Get the corned beef from fridge dice into chunks and add to the pan, heat through for a further 5 minutes (the corned beef will disintegrate a bit).
• Serve with pickled beetroot ( I don't do this as I'm not into pickles, all the family do however).

GRANDMA'S ROAST BEEF WITH GRAVY RECIPE - (4/5)

Steps:

• 1. SEASON MEAT Pat roast dry with paper towels and rub with 2 teaspoons salt. Wrap in plastic wrap and refrigerate at least 1 hour or up to 24 hours. 2. BROWN ROAST Adjust oven rack to middle position and heat oven to 225 degrees. Pat roast dry with paper towels and rub with 2 teaspoons pepper. Heat oil in large ovensafe skillet over medium-high heat until just smoking. Brown roast all over, 8 to 12 minutes; transfer to plate. 3. ROAST BEEF Pour off all but 2 tablespoons fat from pan. Add butter to skillet and melt over medium heat. Cook carrots, onion, and celery until lightly browned, 6 to 8 minutes. Add flour and tomato paste and cook until flour is golden and paste begins to darken, about 2 minutes. Off heat, push vegetables to center of pan. Place roast on top of vegetable and transfer skillet to oven. Cook until meat registers 125 degrees (for medium-rare), 2 1/2 to 3 1/2 hours. Transfer roast to carving board, tent with foil, and let rest 20 minutes. 4. MAKE GRAVY Meanwhile, keeping in mind that handle will be hot, return skillet with vegetables to medium-high heat and cook, stirring occasionally, until vegetables are deep golden brown, about 5 minutes. Slowly whisk in consommé and water, scraping up any browned bits, and bring to boil. Reduce heat to medium and simmer until thickened, 10 to 15 minutes. Strain gravy through fine-mesh strainer into serving bowl; discard vegetables. Season with salt and pepper. 5. CARVE Remove kitchen twine from roast. Thinly slice roast crosswise against grain. Serve with gravy.

ROAST-BEEF HASH

Steps:

• Heat 1 tablespoon butter in a large pan over medium heat until it foams. Add the leftover vegetables and cook for 3 minutes. Add the meat and stir to combine. Cook until the hash is hot, about 4 minutes. Season with salt and pepper to taste.
• After stirring the meat into the hash, about 4 minutes in, melt the other tablespoon of butter in a separate pan over medium heat, until it foams. Crack the eggs into the pan and cook until the whites have set but the yolks are still runny.
• Place the hash on a platter, with the eggs on top. Dust lightly with paprika and serve.