Pot Roast Hash Recipe
Pot Roast Hash Recipe photo by Taste of Home
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I love to cook a “Sunday style” pot roast for weeknights. Make it into pot roast hash for any day of the week. —Gina Jackson, Ogdensburg, New York
TOTAL TIME: Prep: 6-1/4 hours Cook: 15 min.
MAKES:10 servings
TOTAL TIME: Prep: 6-1/4 hours Cook: 15 min.
MAKES: 10 servings


  • 1 cup warm water
  • 1 tablespoon beef base
  • 1/2 pound sliced fresh mushrooms
  • 1 large onion, coarsely chopped
  • 3 garlic cloves, minced
  • 1 boneless beef chuck roast (3 pounds)
  • 1/2 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 1 package (28 ounces) frozen O'Brien potatoes
  • EGGS:
  • 2 tablespoons butter
  • 10 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Minced chives

Nutritional Facts

2/3 cup hash with 1 egg : 429 calories, 24g fat (8g saturated fat), 281mg cholesterol, 306mg sodium, 15g carbohydrate (2g sugars, 2g fiber), 35g protein.


  1. In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook, covered, on low 6-8 hours or until meat is tender.
  2. Remove roast; cool slightly. Shred meat with two forks. In a large skillet, cook potatoes according to package directions; stir in shredded beef. Using a slotted spoon, add vegetables from slow cooker to skillet; heat through. Discard cooking juices.
  3. For eggs, in another skillet, heat 1 tablespoon butter over medium-high heat. Break five eggs, one at a time, into pan. Sprinkle with half of the salt and pepper. Reduce heat to low. Cook until desired doneness, turning after whites are set if desired. Repeat with remaining butter, eggs, salt and pepper. Serve eggs over hash; sprinkle with chives.
    Freeze option: Place shredded pot roast and vegetables in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan.
    Yield: 10 servings.
Editor's Note: Look for beef base near the broth and bouillon.
Originally published as Pot Roast Hash in Simple & Delicious February/March 2015

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