Originally shared by Jennie Robertson.
Updated August 30, 2026
This roast beef hash recipe turns cooked beef and inexpensive root vegetables into a warm, flexible family meal. Jennie’s original version is different from the usual potato hash: it uses rutabaga, carrots, onions and beets, then roasts everything until the edges brown and the flavours come together.
The recipe is intentionally adaptable. Rutabagas and leftover roasts vary in size, so use the ingredient amounts as practical guides rather than laboratory measurements. Keep the vegetables in similarly sized pieces, follow the staged roasting order and taste before serving.
Food-safety check: Use roast beef that was refrigerated within two hours of cooking and is still inside the safe storage window. The USDA Food Safety and Inspection Service advises refrigerating cooked leftovers for three to four days and reheating leftovers to 165°F (74°C), measured with a food thermometer. If you do not know how long the meat sat out or how long it has been refrigerated, do not use it.
Why this leftover roast beef hash works
Rutabaga needs more time than carrots and onions, so it goes into the oven first. The cooked meat and canned beets are added near the end because they only need to heat through and brown around the edges. This sequence helps prevent dry beef while giving the dense vegetables enough time to soften.
The beets add sweetness, colour and a slightly earthy flavour. Butter and a small splash of balsamic vinegar round out the roasted vegetables. If you have unsalted beef juices or broth from the original roast, a little can add moisture without turning the hash into a stew.
Ingredients
- 1 medium rutabaga, peeled and cut into 1/2-inch cubes
- 6 medium carrots, peeled and cut into similar-sized pieces
- 2 medium white onions, cut into chunks
- 2 to 3 cups cubed, fully cooked leftover roast beef
- 1 small can beets, drained and cut into bite-sized pieces
- 1 to 2 tablespoons olive oil, divided
- 2 tablespoons butter, cut into small pieces
- 1 teaspoon dried rosemary or basil, or a combination
- Salt and black pepper, to taste
- 1 tablespoon balsamic vinegar, optional
- Up to 1/4 cup unsalted beef broth or reserved roast juices, optional
Yield: About 4 generous servings.
Equipment
- Large rimmed sheet pan or shallow roasting pan
- Large mixing bowl
- Sharp knife and sturdy cutting board
- Vegetable peeler
- Food thermometer
How to make roast beef hash
1. Heat the oven and prepare the rutabaga
Heat the oven to 400°F (200°C). Put the cubed rutabaga in a large bowl. Toss it with about 1 tablespoon olive oil, half the herbs and a light seasoning of salt and pepper. Spread it in a single layer on a large rimmed sheet pan.
Roast for 30 minutes, turning once around the halfway point. The rutabaga should begin to soften and develop colour at the edges.
2. Add the carrots and onions
Toss the carrots and onions with a little more olive oil if they look dry. Add them to the pan with the rutabaga and spread the vegetables out again. Roast for 15 minutes.
Pan size matters. Crowded vegetables steam instead of browning. If your sheet pan is small, divide the mixture between two pans and rotate their positions in the oven.
3. Add the cooked beef and beets
Add the cubed roast beef and drained beets to the pan. Sprinkle on the remaining herbs. Add the balsamic vinegar and a small splash of unsalted broth or roast juices, if using. Toss gently, then dot the top with the butter.
Return the pan to the oven for 10 to 15 minutes, stirring once, until the vegetables are tender, the edges are browned and the beef reaches 165°F (74°C) in the centre of several pieces.
4. Rest, season and serve
Let the hash rest for five minutes. Taste and add salt, pepper or another small splash of balsamic vinegar only if needed. Serve it on its own or with a simple green salad.
Useful substitutions
- Roast pork: Jennie’s original recipe also allowed fully cooked leftover roast pork. Apply the same leftover-storage and 165°F reheating rule.
- Potatoes: You can replace some or all of the rutabaga with potatoes. Cut them to the same size and begin checking tenderness early because the timing may differ.
- Fresh beets: Roast raw beet cubes separately until tender before combining them with the hash. Adding raw beets during the final stage will not give them enough cooking time.
- Herbs: Rosemary, basil, thyme or parsley can work. Start lightly; dried rosemary can become dominant.
- No broth: Skip it. The hash should be lightly glazed, not wet.
How to prevent soggy or dry hash
Drain canned beets well and avoid pouring too much liquid over the pan. Spread the ingredients in one layer, use a rimmed pan with enough surface area and stir only once or twice. Frequent stirring slows browning.
Because the beef is already cooked, do not add it with the rutabaga at the beginning. The short final roast is enough to heat it safely while limiting moisture loss. If the beef is especially lean, use the optional broth and check its temperature at the early end of the final cooking range.
Storage and reheating
Refrigerate the finished hash in shallow, covered containers within two hours. Use it within three to four days, counting from when the original roast beef was first cooked—not from the day you made the hash. The hash does not restart the storage clock.
Reheat only the portion you plan to eat. Warm it in a covered skillet, a 325°F or hotter oven, or a microwave-safe covered dish until it reaches 165°F (74°C). The USDA’s safe minimum internal temperature chart lists 165°F for leftovers.
Frequently asked questions
Can I make roast beef hash from frozen leftover beef?
Yes, if the beef was frozen while still safe. Thaw it in the refrigerator, in cold water inside a leak-proof package, or in the microwave. Beef thawed by the cold-water or microwave method should be cooked immediately. Do not thaw meat on the counter.
Can I use deli roast beef?
This recipe is designed for chunks from a cooked roast. Thin deli slices can dry out quickly and may be heavily seasoned, so they are not the best substitute.
Is roast beef hash a breakfast or dinner dish?
Either works. Jennie served this vegetable-rich version as a family meal. For another hearty beef dinner, try our low-carb no-bean chili. If you want a different one-pan family meal, see the ground chicken casserole.
Why does this recipe use rutabaga instead of potatoes?
That was the defining feature of Jennie’s original family recipe. Rutabaga offers a firm texture and mild, slightly sweet flavour, and it allowed her family to enjoy hash without relying on potatoes.
A flexible family meal from leftovers
This oven-roasted roast beef hash keeps the practical spirit of the 2013 recipe: use the cooked meat you have, add affordable root vegetables and season the pan to suit your family. The staged roasting order and current leftover-safety checks make the method clearer while preserving what made Jennie’s version distinctive.
