Roast beef hash

    40 min

    The question of what to do with leftover roast beef has never been answered more deliciously or healthfully: pan-fry chunks of the Sunday roast with golden sweetcorn and nuggets of potato and carrot for a filling, family-pleasing supper.

    57 people made this

    Serves: 4 

    • 450g (1lb) small new potatoes, cut into 5mm (¼in) dice
    • 2 carrots, quartered lengthways and thinly sliced
    • 5 tsp olive oil
    • 1 medium onion, finely chopped
    • 2 garlic cloves, finely chopped
    • 200g (7oz) frozen sweetcorn kernels
    • pepper to taste
    • 175g (6oz) roast beef, cut into 1cm (½in) dice

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Cook the potatoes in a saucepan of boiling water for about 6 minutes or until almost tender. Add the carrots and cook for a further 2 minutes. Drain.
    2. Coat a large nonstick frying pan with cooking spray or a teaspoon of olive oil. Add 3 teaspoons of the oil and heat over medium-low heat. Add the onion and garlic, and cook, stirring frequently, for about 7 minutes or until the onion is golden brown.
    3. Increase the heat to medium-high. Add the remaining 2 teaspoons of oil. Add the potatoes and carrots, sweetcorn and pepper, and cook, stirring occasionally, for about 10 minutes or until the mixture starts to form a crust on the base.
    4. Stir in the beef and press down on the mixture to make a firm cake. Cook for a further 5 minutes or until the base has a good browned crust. Serve hot.

    Some more ideas

    *Use sweet potatoes instead of new potatoes.
    *Replace the roast beef with cooked chicken or turkey breast meat.
    *Serve the hash with a salad of mixed greens and slivered red onions.

    Health points

    Eating potatoes with their skin on is good for your heart. This is because the skin provides more heart-healthy nutrients, including potassium, B vitamins, and plenty of cholesterol-lowering fibre.

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