How to make it

  • **Version 1: In a large, heavy pan, heat up the dripping or butter.
  • Add the onions and fry gently until coloured slightly (about 8-10 minutes).
  • Add the uncooked potatoes and stir well. Make sure all the potatoes get covered in fat.
  • Cover, turn down the heat and leave for about 10 minutes, stirring now and then. Don't let them burn.
  • Add the gravy.
  • Cover and cook on low, till the potatoes are tender.
  • Add the cooked meat and heat through thoroughly.
  • **Version 2: My granny made this in a small casserole in the oven.
  • Boil the peeled potatoes whole until tender, then slice up.
  • Fry the onions in the dripping as above.
  • Combine the meat with the gravy.
  • Layer ingredients alternately in a small casserole and heat through in the oven (Gas 3/160C/325F), till the meat is thoroughly heated through but not dried out.

Reviews & Comments 8

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  • modelsmom 8 years ago
    Hey, I never saw this one before (probably because I *never* make roast beef)! But I made one for Sunday dinner, and of course, had no earthly idea what to do with the leftovers - until now! Thanks, Susan - great post!
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  • lexdavies 9 years ago
    Now i know what Stovies are.
    Thanks, sounds delicious & tasty, from a few simple ingrediants.
    Will give it a go next time i cook a roast beef meal.
    Great way to use up those left overs!
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  • carmenperez 10 years ago
    I can do this YUMMMMMMMMM THANKS
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  • petunia97 10 years ago
    Whatever you call it, it sounds delicious to me! You can't get any more meat and potatoes than this...
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    " It was excellent "
    mark555 ate it and said...
    Sounds like hash to me too! See a few thousand miles and we still cook the same. Have not had it in years...since I was little this was something that my mother used to make in the 60s. Great stuff, thank you for the reminder.
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    " It was excellent "
    minitindel ate it and said...
    This sounds very good to me susan i love it
    thanks for sharing it
    you and granny both are great cooks i can see that in your recipes .........

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  • sitbynellie 10 years ago
    Ah, Valerie, you never fail to boost my spirits by your support. Thank you so much for your kind comments and the interesting info. regarding the way you do things. Likewise next time I try a beef roast (and I feel one coming on, as I haven't done one for quite a long while) I will try putting veg in the roasting tin with the roast - we will lap this up. There is nothing like good old meat 'n' taters is there?
    What cut of beef do you prefer for roasting?

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    " It was excellent "
    valinkenmore ate it and said...
    I do the best of both worlds - yours and your granny. This is what my hubby calls roast beef hash. Whenever I make roast beef a always add potatoes, onions and carrots. So for leftovers, I take it all and cut it into chunks and fry in skillet. Whenever a nice color of brown I pour on the gravy and serve.
    I will definitely try your way the next time! What a great cook you are and I always love your comments!
    Have a wonderful day!
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