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Roast Beef Hash with Eggs

Roast Beef Hash with Eggs

This hash recipe is perfect for using up cooked roast beef or lamb and left over roast potatoes.  All the ingredients are cooked in a frying pan with onions, garlic, fresh tyme leaves, cayenne pepper, a dollop of mayonnaise and freshly chopped parsley. Perfect for a leisurely brunch occasion or breakfast.


  • 225g/8oz cooked roast beef or lamb, shredded
  • 30ml/2tbsp rapeseed or olive oil
  • 1 medium onion, peeled and finely chopped or sliced
  • 350g/12oz leftover cooked roast potatoes, cut into bite-size pieces
  • 2 garlic cloves, peeled and finely chopped
  • 1.25ml/¼tsp cayenne pepper or mild chilli powder
  • Salt and freshly milled black pepper
  • 30ml/2tbsp mayonnaise
  • 15ml/1tbsp freshly chopped flat-leaf parsley

Serves 4

Difficulty Rating:

Prep Time:

25 mins

Total Time:

40 mins


Heat the oil in a large non-stick frying pan. Cook the onion for 3-4 minutes over a medium heat, or until golden brown. Add the potatoes, press down and continue to cook with the onion for 2-3 minutes without disturbing to achieve a crispy base.

Add the garlic, thyme, cayenne or chilli powder and season, if required. Reduce the heat and cook for about 5 minutes, or until meat is piping hot.

Add the mayonnaise and stir gently to combine. Serve the hash with a poached or fried egg and garnish with the parsley. Serve with a green salad and relishes or condiments of your choice.

Images courtesy of AHDB.

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