Roast Beef Hash with Eggs


  • 225g/8oz Thomas Johnston 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


  1. 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.
  2. Add the beef, 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.
  3. 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.

Source: Simply Beef & Lamb