Leftover Roast Beef Hash

A fork breaking a poached egg on roast beef hash.

5 from 1 rating

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: 4 servings

Author: Bailey

Roast beef hash is served with herbed crostini for an easy but impressive brunch!

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Ingredients

For The Hash:

2 tablespoons butter
2 cups hashbrowns cubed
1 ½ cups roast beef cooked, cubed or finely sliced
⅔ cup corn niblets drained
⅓ cup roasted red peppers in oil, drained and finely sliced
½ cup barbecue sauce to taste

For The Herbed Crostini:

½ baguette sliced 1/4" thick, on an angle
4 tablespoons olive oil
3 tablespoons fresh herbs parsley, basil, rosemary, or thyme, finely chopped

Instructions

For The Herbed Crostini:

Slice baguette ¼" thick, on an angle to create pieces as shown. Combine herbs and olive oil.
Set oven to broil. Brush each side of crostini with prepared olive oil. Broil for 1-2 minutes per side, or until toasted and slightly charred (see note). Set aside.

For The Hash:

Heat saucepan over medium heat with butter. Add hashbrowns, cook until crisp, 6-8 minutes. Meanwhile, heat a pot of water over high heat for the eggs.
Add corn, roasted red peppers, roast beef, and barbecue sauce. You may need more or less barbecue sauce. Cook for 5-7 minutes or until heated through. Once hot, keep warm while eggs are preparing.
Add a tablespoon of vinegar if desired to the water. Once the water has reached a rolling boil, reduce heat to medium. Crack eggs one at a time into a small sieve to remove excess white before adding to the water. Cook until desired doneness is reached (see note for poached egg times). I like to work in batches of 2 eggs at a time.
Serve hash over 4 bowls. Top with poached eggs, and serve with crostini.

Notes

I like to broil the crostini as close to the element as possible and directly on the oven rack, to give it a 'grilled' taste without needing to turn the grill on.

Make sure the potatoes are crispy before adding the rest of the ingredients, or they may become soggy.

A tablespoon of white vinegar helps keep egg whites together while poaching, but you can't taste it! Keep the water at a boil, but not a heavy boil while poaching eggs.

Poached egg times:

2 minutes - soft boiled
3 minutes - medium
4-5 minutes - hard

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