Beef Hash Recipe

| November 11, 2018 | 17 Comments

Southern Beef Hash Recipe

Follow our easy, step-by-step, photo illustrated instructions to learn how to make Beef Hash the old fashioned way. Printable recipe included.


Beef Hash, as seen on Taste of Southern.
Beef Hash Recipe – it may take a little time to cook, but it’s well worth the effort.


Beef Hash, slider.

When was the last time you enjoyed Beef Hash? It’s another one of those old Southern favorite comfort foods, but something you probably don’t have as often as you’d like.

That may be because it does take a little while to cook. Not a lot of work involved with making it, other than stirring the pot about every 30 minutes, but you’ll find it’s certainly worth the time and effort that it takes to make it once you dig into a plate of it.

This is Beef Hash.

It’s not Corned Beef Hash, nor Roast Beef Hash. It’s not Brunswick Stew. It’s not South Carolina style barbecue hash. It’s Beef Hash. Just plain and simple Beef Hash. Smile.

It can be made with several different meats. I’m using a chuck roast, but you could also make it with stew meat, eye of round, or bottom round. Rump roasts and pot roasts also work. We’re just using some of the tougher cuts of beef, and cooking it long, low, and slow to make it amazingly tender.

Mostly, just buy the beef cut that’s on sale at the best price. Smile.

We had our first freeze of 2018 this past Saturday night. (11-10-18) Cold weather made me think of hash so I decided to make a batch.

If you’re from the South Carolina area, you might think of something else when you hear the word hash.

Many of the barbecue restaurants down in South Carolina serve hash as a side with their meats. It’s generally called South Carolina Hash, and is often made with pork, or a combination of pork and beef, or… just beef. It depends on what part of the state you’re standing in.

I’ve tried the South Carolina Hash several times at places like Maurice’s, and Dukes BBQ. It’s also usually served over rice and it’s “different.” Each place that makes it seems to have their own special recipe on how it should be done.

Then again, in some of the upstate sections of South Carolina, you’ll find a beef hash similar to this.

Ready to give our Beef Hash a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking.


Beef Hash, you'll need these ingredients.
Beef Hash – You’ll need these ingredients.


Beef Hash, cut the beef into cubes.
We begin by cutting the roast into cubes.

Note that after I cut them as you see above, I went back and cut most of them in half once again. So, I ended up using pieces that were about 2 inches in size.


Beef Hash, cover with water.
Place the cubes of beef in a heavy sauce pot then cover the beef with water. Just enough water to fully cover all the cubes.


Beef Hash, cover and simmer for 30 minutes.
Place the pot over Medium heat on your stove top. Place a lid on the pot, let it come to a low boil, then let it cook for about 30 minutes on Medium heat.

REDUCE the heat after 30 minutes to about Medium-Low heat and let the meat simmer for one hour, stirring it at about the 30 minute mark.

You want to let the meat cook low and slow so it will be more tender. Cooking it fast can make it tough.


Beef Hash, this is after one hour of cooking.
This is the meat after it’s cooked for one hour. It will need to cook for THREE hours on this low simmer and you should stir it every 30 minutes during that time. It’s got plenty of liquid, so it shouldn’t stick to the bottom of the pot, but be sure to stir it often just to make sure it doesn’t actually stick.

Cover and simmer two more hours, stirring every 30 minutes.


Beef Hash, dice the onions.
While the beef is simmering, go ahead and dice up the onions.


Beef Hash, remove the beef.
After the beef has cooked for three hours, use a slotted spoon to scoop the beef out of the broth. Place the pieces of meat in a large bowl and set it aside to cool for just a few minutes.


Beef Hash, add the onions.
With the beef out of the broth, add the onions to the pot.


Beef Hash, add the salt.
Add the salt.


Beef Hash, add the black pepper.
Add the black pepper.


Beef Hash, add the red pepper flakes.
Add the crushed red pepper.

This gives the hash just a little bit of heat. You could leave it out if you prefer. Your choice. Smile.


Beef Hash, stir to fully combine.
Give the onions and seasonings a good stir and let this come back up to a simmer.


Beef Hash, shred the beef.
With the onions now in the pot, let’s work with the beef.

Place a fork in each hand and shred the pieces of beef into small pieces. Use a pulling apart motion to break the pieces down, kind of like you would do making pulled pork barbecue.


Beef Hash, discard any fat or gristle.
Use a fork to cutaway any pieces of fat or gristle that you might find. Discard these pieces.


Beef Hash, add the beef back to the pot.
Place the shredded beef back into the pot.


Beef Hash, cover and simmer for one hour.
Place the lid back on the pot. Let this simmer for another hour.

Cover and let simmer for another hour.


Beef Hash, add the butter.
After the onions have cooked down for one hour, add the butter.


Beef Hash, stir until the butter is melted.
Stir the pot until the butter is fully melted.

Give it a taste to see if you think it needs more salt or black pepper.

Simmer, uncovered, until it reaches the desired thickness.


Beef Hash, cook until thick.
The beef hash should cook until it reaches the desired thickness you prefer. It’s best if it’s not soupy, but that’s just my preference.


Beef Hash, enjoy.

Serve the hash warm over white rice, grits, or mashed potatoes.

You could even just put it in a bun, like a Sloppy Joe Sandwich. Lots of possibilities.


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Beef Hash

Beef Hash Recipe

  • Author: Steve Gordon
  • Prep Time: 20 minutes
  • Cook Time: 5 hours 30 minutes
  • Total Time: 5 hours 50 minutes
  • Yield: 6 - 8 servings 1x
  • Category: Main Dish, Beef
  • Method: Stove Top
  • Cuisine: American


Beef Hash is another favorite Southern comfort food. It does take awhile to cook, but its worth the time and effort. Really good on a cold winter day.



3 lbs of Chuck Roast
4 medium Onions, diced
1 tsp Salt
1 tsp Black Pepper
1 tsp Crushed Pepper Flakes
½ stick Butter
Water as needed


Cut the chuck roast into about two inch sized cubes.
Place cubes in heavy stock pot.
Add enough water to cover meat by about 1 inch.
Place over Medium heat, bring to a boil, let boil for 30 minutes.
REDUCE heat to Medium-Low, simmer for 3 hours, stirring every 30 minutes.
Scoop off and discard any foam or impurities that might float to the top as you go.
Dice the onions.
After 3 hours, use a slotted spoon to remove the beef from the broth. Place beef in a bowl.
Let the beef cool a bit in the bowl. Let the broth continue to cook uncovered for the moment.
Add onions to broth.
Add salt,
Add black pepper.
Add crushed red pepper flakes.
Use two forks to shred the beef, removing any fat or gristle in the process.
Place the shredded beef back in the broth with the onions. Stir well.
Cover and continue to simmer for 1 hour, stirring after 30 minutes.
Remove the lid from the pot. Set lid aside.
Add butter. Stir until butter melts.
Simmer, uncovered, until hash thickens as desired, stirring as needed to prevent sticking.
Serve warm over rice or mashed potatoes.

Keywords: beef hash, southern hash, old fashioned beef hash, southern recipes


Your Comments:

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Be Blessed!!!


You might also like: Sloppy Joe Sandwiches

Or, maybe this:  Brunswick Stew Recipe

And, check out this:  Pulled Pork BBQ in the Oven


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Category: Beef, Main Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (17)

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  1. Marsha Cox says:

    My husband’s mother from Tennessee made this with sage added until it was gray. Looked bad, but was delicious over biscuits.

  2. Tim White says:

    Ya left out the potatoes! …mustard, vinegar, Heinz 57.

    • Tim White says:

      Also, pork, and chicken

    • Steve Gordon says:

      Hi Tim, Looks like we have different recipes. I was going by the one shared with me, I’m sure there are many different versions of hash. Thank you for the suggestions. I appreciate your visits. Be Blessed!!! -Steve

    • Eric says:

      Naw, that’s sacrilegious to put that in hash. Hash is virgin, doesn’t need it. Make potato soup, that’s what you want….

    • Tim,
      Adding your stuff make it something other than gray hash. This is hash, not Bar-B-Q!!!
      It’s good, and unique. The only thing you could add is a few pounds of pork butt. It is still gray if you cook it long enuogh.
      Go to Midway Bar-B-Q in Union SC and enjoy what hash is all about. Anything else is Brunswick stew or Bar-B-Q. … not hash.

  3. Lori C says:

    I am from Upstate South Carolina… you are right , this is our family recipe for hash. I only have one addition… we add a squirt of yellow mustard when we add the butter. It just thickens a little faster. Hash and barbecue are a must for the 4th of July, Memorial Day and Labor Day!

  4. vaughn (big daddy) glenn says:

    this is it I finally found the recipe as a child we would visit South Carolina and stop by the Hash house this is the exact recipe as i remember

    • Steve Gordon says:

      Hi Vaughn, I do hope you’ll try our recipe and let me know if it tastes anything like what you remember from South Carolina. I hope you enjoy it and appreciate you taking the time to share your comments with us. I appreciate your visits and do hope you’ll visit with us often. Be Blessed!!! -Steve

  5. Jennifer A says:

    I made this just before Thanksgiving and it is excellent! We made sandwiches using hoagie rolls, some fresh onion, dill pickle, horseradish and muenster cheese – just sooo good. Later added green peas and had over rice. The remainder is in the freezer and will not be forgotten – will definitely be making this again and again….thank you!

    • Steve Gordon says:

      Hi Jennifer, I’m very happy to hear that you tried our Beef Hash and that it turned out well for you. I like the sandwich suggestions you mentioned. I’ve still got some in my freezer as well. Smile. Thank you for sharing your results. I appreciate your visits and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  6. Dot says:

    Sounds just like my mama made hers. Can’t wait to try it. I am making it tomorrow. Yum.

    • Steve Gordon says:

      Hi Dot, I hope you get to make the Beef Hash, and I hope it turns out well for you. Please let me know if it’s anywhere near what you remember. I appreciate your visits and do hope you’ll visit with us often. Be Blessed!!! -Steve

  7. Sandra Lowry says:

    I haven’t eaten beef hash in years and never really had a real recipe for it. Just made it up! Looks delicious and will definitely give it a try on one of these cold days.
    Glad you found the recipe clippings and the two cookbooks. What a treasure! Can’t wait to see what you share with us.
    Stay warm,
    Sandra Lowry

    • Steve Gordon says:

      Hi Sandra, I hope you’ll try our version when you get the chance. Might not be as good as yours though. Smile. Thank you again for being a subscriber to our Newsletter. It was indeed good to come across those old cookbooks again. I’m searching them now for some future recipes. Thank you as always for your visits. I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

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