Leftover Roast Beef, Potato & Egg Hash With Chimichurri
This roast beef hash is a great way to turn Sunday lunch leftover into another meal! There’s crispy fried potatoes, chunks of beef, runny fried eggs & homemade chimichurri.
Whenever I cook roast beef, I always seem to have some leftover which means that I’m always finding new ways to use it! So let me introduce my latest leftover roast beef dish. It’s a crispy potato hash with chopped roast beef, baked eggs & homemade chimichurri. And let me tell you, it’s really tasty!
If you’ve never had a hash before, it’s a dish made by frying potatoes with some sort of chopped meat. We’re using roast beef for ours but you can make hash with corned beef, steak, chicken & pulled pork. In fact, you can use pretty much any leftover meat! Often meat & potato hash is also served with eggs. This could be baked eggs that are cooked with the potatoes or fried, poached or scrambled eggs.
I like to serve my roast beef hash as a quick, hearty lunch but it’s just as good at dinner or even at breakfast! And if you’d like to make a different meat to use for a hash, check out our collection of main courses. I’d recommend our slow roasted sirloin, smoked pork belly or smoked ham hocks!
For more easy homemade meals, take a look at our ever growing collection of lunches & dinner recipes. There’s something for everyone here!
Hash Components
- Leftover Roast Beef – I used leftovers from my black garlic roasted picanha but any type of roast beef will work! Whether it’s roasted sirloin, topside or even leftover steak (if there’s such a thing!). I like to chop the roast beef into thick chunks, so that it doesn’t overcook as we reheat it.
- Crispy Potatoes – You can’t make a hash without super crispy chunks of potatoes! You’ll need a floury variety of potato, like Maris Pipers, Russets or King Edwards. I’ve flavoured mine with smoked paprika as well but this is optional.
- Chimichurri – We’re making our own, authentic style chimichurri. This is an Argentinian steak sauce that’s made with fresh parsley, oregano, garlic, vinegar, olive oil & chilli flakes.
- Eggs – A classic addition to a potato hash. To cook our eggs, we’re adding them into then pan of meat & potatoes then baking in the oven until perfectly cooked.
How To Make Leftover Roast Beef Hash
This potato hash is really easy to prepare & takes very little effort to cook! First, we make a quick chimichurri sauce which is made by mixing chopped herbs & grated garlic with vinegar & olive oil.
Next, we par boil chunks of potatoes before frying on the stove until crisp. To finish, we add in butter, chunks of leftover roast beef, a spoonful of the chimichurri & eggs then bake in the oven for a few minutes to finish cooking. The rest of the chimichurri sauce is spooned over the top of the hash then we can dig in!
Chimichurri
Chimichurri is an Argentinian steak sauce that’s made with finely chopped fresh parsley & oregano, grated garlic, red wine vinegar, olive oil & chilli flakes. To make this, we simply add everything into a bowl, mix to combine then season with salt & pepper. We’re making our chimichurri first, so that it has time to sit before serving. This gives the flavours chance to develop.
Crispy Potatoes
You can’t make a hash without crispy cubes of fried potato! The quality of your fried potatoes will determine how good your hash is, so it’s important to get it right. Luckily, this is super easy to do. To prep, we peel & chop potatoes into cubes (mine were 2cm wide), leave to soak in cold water then par boil until just tender & drain well, through a colander.
To fry the potatoes, set a large frying pan/skillet over a medium-high heat, add in a generous amount of fat (I used vegetable oil) & leave to heat up for a minute or two. Once the oil is nice & hot, carefully add in the par boiled potatoes then cook, agitating the pan occasionally until the potatoes are golden brown & have a perfectly crisp texture. You don’t want to rush this process, it will take at least 10 minutes!
Whilst the potatoes are frying is a great time to add in any flavourings or seasonings. I sprinkled my potatoes with smoked paprika then seasoned them well with salt & pepper. It’s best to add any dried spices onto the potatoes once they’ve taken on some colour. That way, the spices will toast in the oil & will release more flavour.
Reheating Beef
This hash is a fantastic way to use up roast beef from a Sunday roast! Ideally, you’re leftover roast beef should be unsliced, so that we can chop it into thick chunks. That way, the beef won’t overcook as we reheat it.
Once our fried potatoes are crisp & golden, we add butter into the pan, along with a generous spoonful of the chimichurri & the chopped roast beef. The beef won’t take long to heat up, so we’re going to be adding the eggs in straight after.
Baked Eggs
The easiest way to cook eggs in a hash, is to bake them. To do this, we make a few wells in the pan between the meat & potatoes then crack an egg into each one & bake in the oven until the whites are set but the yolks are still runny. This will only take a few minutes!
To finish the hash, we spoon the rest of the chimichurri over the top then season the yolks with sea salt & freshly cracked pepper. You can serve the hash straight out of the pan or spoon it into bowls. I like to use a large spoon or spatula to lift the eggs out of the pan.
Frequently Asked Questions
To cook leftover roast beef hash on an Aga, use the boiling plate to boil the potatoes & to fry them as well. Once you’ve added the eggs to the pan, transfer it to the second from bottom set of runners in the baking oven & bake until the whites are set but the yolks are still runny.
I find that Maris Piper potatoes work best for potato hashes but other floury varieties like Russets & King Edwards will work as well. Floury potatoes are best for hash as they get super crispy!
The best way to make a hash with crispy potatoes is to fry them in plenty of oil, in a single layer, agitating them occasionally. It’s important not to rush the frying process! Potatoes for hash will take at least 10 minutes to get crispy. Make sure to soak the potatoes in cold water before cooking as well, as this removes some of the starch, making them crispier.
Homemade chimichurri needs to be stored in the fridge & will keep for up to 3 days. It’s best to make chimichurri ahead of time, so that it has time to sit which helps develop the flavours.
More Dinner Recipes To Try!
- Black Garlic Roasted Picanha (Beef Rump Cap)
- Korean Style Buttermilk Fried Chicken
- Beef Burritos
- Tikka Masala Roast Chicken
- Reverse Seared Fillet Steak
- Goose Fat Jacket Potatoes
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Leftover Roast Beef, Potato & Egg Hash With Chimichurri
Equipment
- Large Saucepan
- Large Frying Pan
- Mixing Bowl
- Microplane/Grater
Ingredients
Chimichurri
- 30 g Flat Leaf Parsley
- 10 g Fresh Oregano (See Notes For Dried Conversion)
- 3 Garlic Cloves
- 75 g Olive Oil
- 60 g Red Wine Vinegar
- ¼ tsp Dried Chilli Flakes
Hash
- 900 g Maris Piper Potatoes (Or Russets/Other Floury Potato)
- 2 tbsp Vegetable Oil
- 1 tsp Smoked Paprika
- 400 g Leftover Roast Beef (See Notes)
- 50 g Butter
- 4 Large Eggs
Instructions
Chimichurri
- Discard any chunky parsley stalks then finely chop the leaves & place into a small mixing bowl.
- Pick the oregano leaves off the stalks then finely chop & add into the bowl with the parsley.
- Grate the garlic cloves then add into the bowl along with the olive oil, red wine vinegar & chilli flakes. Stir to combine then season to taste with salt & pepper. Set aside for now.
Potato Hash
- Peel the potatoes, chop into 2 cm cubes then add into a pan & rinse under cold water until it runs clear. Let the potatoes soak in the water for at least 30 minutes.
- Next, replace the water in the pan with fresh then set the pan over a medium-high heat. Add in a good pinch of salt then cover the pan with a lid & bring to the boil.
- Cook the potatoes until they are just tender (par boiled) but still hold their shape. This will only take 5 minutes or so once the water is boiling.The potatoes are done when a knife slides in with little to no resistance. Be careful not to over cook them!
- Once cooked, drain the potatoes through a colander & let them steam dry for a few minutes. In the meantime, set a large frying pan over a medium-high heat & add in the vegetable oil. You'll also need to preheat an oven to 180°c/356°f now as well.
- Once the oil is hot, carefully add in the potatoes then fry for 10-15 minutes, until crisp & golden. Make sure to shake the pan occasionally so that the potatoes are crispy on all sides.
- After around 10 minutes, when the potatoes have started to crisp up & colour, sprinkle over the paprika then season with salt & pepper and continue cooking until fully crisp (as per the previous instruction).
- Whilst your potatoes are cooking, chop the roast beef into 2 cm chunks.
- Once the potatoes are crispy, add in the butter then once melted, add in a generous spoonful of the chimichurri & the roast beef. Toss to coat the potatoes & meat in herby butter then use a spoon to make 4 wells in the pan.
- Crack an egg into each of the wells then transfer the pan to the preheated oven & bake for 4-5 minutes until the whites are set but the yolks are still runny.
- To finish, spoon the rest of chimichurri over the meat & potatoes then season the egg yolks with sea salt & freshly cracked black pepper.
