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Whole30 Leftover Roast Beef Hash Pale Primal Gourmet Easy Breakfast Recipe

Roast Beef Hash - Whole30, Paleoish

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.
Prep Time 5 mins
Cook Time 15 mins
Course Breakfast
Cuisine American
Servings 2 people


  • 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.
Keyword breakfast hash, easy whole30 recipe, January Whole30 Recipes