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A fork breaking a poached egg on roast beef hash.
5 from 1 vote

Leftover Roast Beef Hash

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 4 servings
Author: Bailey
Roast beef hash is served with herbed crostini for an easy but impressive brunch!
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For The Hash:

  • 2 tablespoons butter
  • 2 cups hashbrowns cubed
  • 1 1/2 cups roast beef cooked, cubed or finely sliced
  • 2/3 cup corn niblets drained
  • 1/3 cup roasted red peppers in oil, drained and finely sliced
  • 1/2 cup barbecue sauce to taste

For The Herbed Crostini:

  • 1/2 baguette sliced 1/4" thick, on an angle
  • 4 tablespoons olive oil
  • 3 tablespoons fresh herbs parsley, basil, rosemary, or thyme, finely chopped


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.


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
Calories: 537kcal | Carbohydrates: 55g | Protein: 25g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 2180mg | Potassium: 738mg | Fiber: 3g | Sugar: 13g | Vitamin A: 581IU | Vitamin C: 59mg | Calcium: 307mg | Iron: 5mg