Happy New Year! It’s January 1st and today marks the first day of my January Whole30! That means two things: new NSVs (non-scale victories) and ALL THE EGGS! Ha Ha! Let’s just say that this Roast Beef Hash is the first instalment in a month long journey of supporting Canadian egg farmers.
I’ll be honest, things got off to a slow start for me this morning. I woke up much later than usual and because we feasted until late last night, I didn’t have much of an appetite. To be fair, I rarely wake up with an appetite but during a round of Whole30, I do my best to get in a full breakfast, as the program recommends. So, rather than force feed myself, I listened to my body, had a couple cups of black coffee and caught up on some work until dinner time, which was earlier than usual. Call it an accidental intermittent fast.
The good news is that I planned ahead yesterday and made my Herb Crusted Prime Rib for New Year’s Eve dinner. With it came some delicious leftovers! Not only was dinner a huge hit with my family last night, but now I have the foundation for some amazing Roast Beef Hash for the next couple of days. It’s just one less thing for me to think about as I begin my Whole30.
You can use just about any leftover roast beef here. In fact, you can use leftover roast lamb as well. Heck, if you have some leftover steak, that will work as well! The point is, this roast beef hash is ideal for using up whatever you have in your fridge, especially if you have some corned beef lying around.
Because of my slow start this morning, I decided that breakfast for dinner was in order and boy, oh boy, did this roast beef hash hit the spot. To make my life even easier, I used up a leftover baked potato. This saved me a bit of time, but if you only have raw potatoes or sweet potatoes, those will work too. Just be sure to cook the raw potatoes first, before the veggies, because they need more time to soften.
If you are someone that is either allergic to eggs, or can’t have them at the moment for whatever reason, then you can absolutely omit them here. I wouldn’t say there is a replacement for them, but instead you can just add additional veggies and meat to fill you up. You can also enjoy this breakfast hash with a side of greens or a salad.
This Roast Beef Hash makes the most out of your leftovers. It's quick, easy, filling and the hash can be made in advance for breakfast in a flash.
- 1 tablespoon ghee
- ½ red bell pepper diced
- ½ medium red onion diced
- Kosher salt
- 1 leftover baked potato diced
- 2 cups leftover roast beef or lamb diced
- 4 to 6 eggs
- ½ avocado diced
- Compliant hot sauce of choice such as Cholula or Siete, for serving
- Preheat a non-stick or cast-iron skillet over medium-high heat. Add ghee and heat until melted. Add peppers and onion and season with a pinch of salt. Cook, stirring occasionally, until onions are soft and translucent, about 3 minutes.
- Add potatoes and cook, stirring occasionally, until potatoes are warmed through, about 3 minutes.
- Add beef and cook, stirring occasionally, until warmed through, about 3 minutes. If using a smaller pan, set half of the hash mixture aside at this point to make some room for the eggs. You can then return the hash to the skillet after the eggs have cooked.
- Crack each egg individually into a ramekin. Using a spoon or spatula, create a well in the hash and carefully pour the egg into the empty space in the pan. Repeat with each egg.
- Lower the heat to medium and cook until the eggs have reached your desired doneness. Transfer hash to a serving plate, garnish with avocado and enjoy with hot sauce of choice.