Pot Roast Hash

Name: Pot Roast Hash
Prep time: 6 h 15 min
Cook time: 15 min
Total time: 6 h 30 min
Yield: 10 servings.
Ingredients: 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

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

Ingredients

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

Directions

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.
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.
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.

Test Kitchen tips

You can find beef base near the broth and bouillon.

You can serve this with scrambled eggs if you prefer. Top with fresh salsa, ketchup or Sriracha.

Editor's Note

Look for beef base near the broth and bouillon.

Nutrition 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.

Reviews

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Average Rating:

grandmascooking22

Mar 6, 2019

This hash was very good. It was like all hash recipes I've ever tried but I had never used Worcestershire sauce in my pot roast nor mushrooms. Both of these gave the roast a good flavor. I used 5 c. cubed red potatoes instead of frozen hash browns.