Brunch Roast Beef Hash Cake
Submitted by Ronnie
Brunch roast beef hash made from leftover roast beef and potatoes with onion, green pepper, and a touch of tomato, fried until brown and crusty, then folded omelet-style. The tastiest way to use up Sunday’s roast.
YIELD
10 servingsPREP
10 minCOOK
20 minREADY
30 hrsThere’s no better fate for last night’s roast beef than a crusty, golden hash the next morning. This one cooks up into a single foldable ‘cake’ that makes a proper brunch centerpiece.
The mix is simple: chopped or ground roast beef, diced potatoes, grated onion, and green pepper, all bound together with a splash of beef stock and tomato paste for moisture and a subtle savory tang.
The whole point is the crust. You press the hash into a hot, greased pan and let it cook largely undisturbed, so a deep brown crust forms on the bottom, the best part of any hash.
When it’s hot through and crisp underneath, you fold it over like an omelet and turn it out onto a platter, crusty side showing.
Top it with a fried or poached egg and you’ve turned leftovers into something worth waking up for.
Kitchen Tips
- Resist the urge to stir constantly; let the hash sit so the bottom can brown into a real crust.
- Use cold, firm leftover roast beef and parcooked or leftover potatoes for the best texture.
- Add just enough stock to bind; too much liquid and the hash steams instead of crisping.
Variations
- Top each serving with a runny fried or poached egg.
- Add a dash of Worcestershire or hot sauce for extra savory punch.
- Stir in leftover cooked vegetables or a handful of cheese before folding.
Ingredients
Directions
Chop or grind the roast beef, add the remaining ingredients and mix well.
Turn the mixture into a greased, preheated frying pan and cook, stirring occasionally, until the hash is thoroughly hot. Let cook until brown and crusted underneath.
Fold the hash over as you would an omelet and turn out on a hot platter.
Comments
