The BEST Leftovers – Roast Beef Hash!
Hash is simply a “hash-up” of meat, potatoes and simple seasoning. It is a homey, comfort food dish that barely needs a recipe, but since we are always concerned with portions and ingredients, I thought a recipe for Low FODMAP Roast Beef Hash was in order.
This Recipe is Made for Leftovers!
Roast beef hash requires leftover roast beef! Let’s say you have made our Standing Rib Roast, or Horseradish Crusted Roast Beef or our Ridiculously Easy Roast Beef, or perhaps you indulged in our Roast Beef with Dijon Herb Crust? Got some roast beef leftover? Want a super fast dinner or brunch? This recipe for Low FODMAP Roast Beef Hash is so easy, that after you make it once, you won’t need the recipe again.
Potatoes – Cooked!
Leftover boiled potatoes, that have cooled and been refrigerated overnight are actually the best,but if you have to boil them just for this recipe, that’s okay, too. I like Yukon gold potatoes the best, but again, this is such a flexible recipe that starchy Russets can work, as can waxy red or white potatoes.
Whether you are using leftover potatoes or cooking to order, in the end you want small bite-sized pieces.
And, by the way, did you know that potatoes have no detectable FODMAPs per serving? That’s right! And as long as you cooked the roast beef in a low FODMAP manner, you are good to go.
Onions Are Typical
Most roast beef hash recipes begin with a mess of onions sautéed in a pan. Our recipe keeps it low FODMAP and uses a full ½ cup (32 g) of scallions – green parts only, of course. And we use infused oil.
You know the acronym “KISS”, meaning “keep it simple st*pid”? Well, it has never been more apropos to a recipe as it is here, except that I dislike the “st*pid” word; let’s replace it with “silly”.
Even the green pepper that I have added, for color, flavor and texture, is an “extra” and can be considered optional.
I have seen hash recipes that suggest herbs like thyme and even spices like nutmeg, but really what you need is good salt and pepper, and maybe a few shakes of paprika. Let the potatoes and roast beef shine.
Everything Is Better With An Egg
It’s true! A poached or friend egg on top of so many dishes improves the experience immeasurably. You could poach them, but I just transfer the hot hash to a warm plate, wipe out the pan and quickly fry an egg and serve!
Low FODMAP Roast Beef Hash
If you are lucky enough to have leftover roast beef, do NOT miss this incredibly delicious recipe. Low FODMAP Roast Beef Hash is comfort food on a plate!
Low FODMAP Serving Size Info: Makes 2 to 4 servings
- 1 tablespoon unsalted butter
- 2 tablespoons Garlic or Onion-Infused Oil, divided
- 1/2 cup (32 g) chopped scallions, green parts only
- 1/2 green bell pepper, cored and diced, optional
- 1 pound (455 g) Yukon gold potatoes, cooked, cooled, cubed, at room temperature
- 10 ounces (280 g) leftover roast beef, cut into cubes (about 2 cups), at room temperature
- Kosher salt
- Freshly ground black pepper
- Poached or fried eggs, as desired
Heat 1 tablespoon butter and 1 tablespoon oil in a large nonstick skillet over low-medium heat, add scallion greens and sauté for a couple of minutes, until softened. Add bell pepper, if using, and sauté for a couple of minutes until softened.
Add the additional 1 tablespoon of oil, turn the heat to medium and add potatoes, roast beef and season well with salt and pepper and a few shakes of paprika. Let the mixture sit for a few minutes to get crusty on the bottom, then turn the hash over in large-ish pieces to continue to heat through. Do whatever you need to do to heat everything well, create crusty bits, and retain some soft, tender aspects to the potatoes while not overcooking the meat. This is easier than it sounds - I am just pointing out your hash goals. Taste and season as desired. Serve immediately with eggs, if you like.
- Onion-Infused Oil is not as easy to find commercially prepared (as is garlic-infused). Try our recipe and keep some in the freezer for last minute needs.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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