Roast Beef Hash with Onion Gravy and Fried Eggs
Crisp fried potato and leftover roast beef, finished with hot onion gravy and a runny fried egg.
Made with Onion gravy. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £2.02 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potato cubes in salted water for 5 minutes, until just tender, then drain well and steam dry.
5 min - 2
Heat 1 tablespoon of the oil in a large non stick frying pan over a medium high heat. Add the potatoes and cook for 12 to 15 minutes, turning only now and then, until golden and crisp.
14 min - 3
Add the red pepper and paprika and cook for 4 minutes, then stir in the beef and cook until hot all the way through.
4 min - 4
Warm 300 ml of your ready made onion gravy (see the base recipe) in a small pan until steaming hot all the way through.
4 min - 5
Fry the eggs in the remaining oil in a separate pan until the whites are set but the yolks are still soft.
3 min - 6
Divide the hash between plates, spoon the gravy over and top with an egg.
Tips
- Dry the parboiled potatoes well so they crisp rather than steam.
- Leave the hash alone for a few minutes at a time to build a golden crust.
- Use cooked sausages or ham in place of beef if you prefer.
Storing and freezing
Best eaten fresh. Keep leftover hash without eggs in the fridge for up to 2 days and reheat in a hot pan until steaming hot all the way through.
Questions
Can I use raw beef?
No, this recipe uses cooked roast beef. Brown raw mince in the pan first for 6 minutes if you want a different version.
Is this gluten free?
Yes. Every ingredient is naturally gluten free and the onion gravy base is made with gluten free stock and Worcestershire sauce.
More made with onion gravy
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.