Plantation Beef Hash
Transform your leftovers into a hearty, Southern-inspired delight with this Plantation Beef Hash recipe! Packed with tender cooked beef, golden crispy potatoes, and a medley of sautéed onions, bell peppers, and garlic, this one-skillet meal is bursting with bold, comforting flavors. A splash of Worcestershire sauce and beef stock brings richness, while a hint of optional hot sauce adds just the right kick. Ready in under 45 minutes, this dish is perfect for weeknight dinners or a soul-satisfying brunch when paired with eggs and toast. Garnished with fresh parsley for a vibrant finish, this easy-to-make hash is a delicious way to reinvent leftovers into an irresistible crowd-pleaser.
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Recipe Information
Ingredients
- 2 cups (shredded or finely chopped) cooked beef (roast, brisket, or steak)
- 3 medium (peeled and diced) russet potatoes
- 1 large (finely chopped) yellow onion
- 1 large (diced) bell pepper (red or green)
- 3 minced garlic cloves
- 3 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 0.5 cup beef stock
- 2 teaspoons Worcestershire sauce
- 1 teaspoon (optional) hot sauce
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (freshly ground) black pepper
- 2 tablespoons (chopped, for garnish) parsley
Instructions
Bring a pot of salted water to a boil. Add the diced potatoes and cook for 5-7 minutes until slightly tender but not fully cooked. Drain and set aside.
In a large skillet or cast iron pan, heat 2 tablespoons of butter and 1 tablespoon of vegetable oil over medium heat.
Add the chopped onion and bell pepper to the skillet. Cook for 5 minutes, stirring occasionally, until softened and slightly browned.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Push the vegetables to one side of the skillet. Add the remaining 1 tablespoon of butter and 1 tablespoon of oil to the empty side of the skillet.
Add the parboiled potatoes to the skillet in an even layer. Allow them to cook undisturbed for 4-5 minutes until the bottom becomes golden and crispy.
Stir everything together and continue cooking for another 5 minutes, letting the potatoes crisp up further.
Add the shredded or chopped cooked beef to the skillet. Stir to combine and cook for 3-4 minutes, allowing the beef to warm through.
Pour in the beef stock, Worcestershire sauce, and optional hot sauce. Season with salt and black pepper to taste. Stir everything together and cook until the liquid has mostly evaporated, about 3-4 minutes.
Remove the skillet from heat and sprinkle with chopped parsley for a fresh finish.
Serve hot as a standalone dish or alongside eggs and toast for a complete meal.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.2 g | 173% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 3465 mg | 151% | |
| Total Carbohydrate | 141.7 g | 52% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 18.6 g | ||
| Protein | 142.7 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 5131 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
