One breakfast roast beef hash recipe adapted from a James Beard recipe is made with Yukon gold potatoes, 2 cups of leftover roast beef and heavy cream. This version of roast beef hash makes enough for about two servings and is topped with a fried egg.
Start by boiling 2 cups of Yukon gold potatoes in a pot of hot water, cooking them until tender. Remove the skins from the potatoes and let them chill in the refrigerator while preparing the remaining ingredients. Chop half of a medium onion and enough fresh thyme to equal 1/2 teaspoon. After mincing 2 cloves of garlic, dice the chilled potatoes and cook the potatoes in a skillet pan along with the onions. Add diced roast beef, garlic, thyme and seasonings to the pan, stirring in the heavy cream last.
FoodNetwork.com also has a quick and easy roast beef hash recipe that makes a good breakfast meal. Any type of leftover roasted potatoes works with this recipe; other ingredients include cooked roast beef, onion and green bell pepper. Combine all ingredients in a bowl and mix well. Cook the beef hash in hot olive oil, using a spatula to flatten the mixture while cooking.