There’s something incredibly comforting about waking up to a hot, satisfying breakfast—and this BBQ Beef Breakfast Hash with Fried Egg hits all the right notes. It’s smoky, savory, crispy in all the right places, and made even better if you’ve got some leftover roast beef or shredded beef sitting in your fridge. This dish transforms leftovers into something totally crave-worthy, perfect for lazy weekend brunches or a protein-packed start to your day. Think of it like a BBQ roast beef sandwich, but in hash form—with golden potatoes, charred onions, melty cheese, and a perfectly fried egg on top. If you’ve ever wondered what to do with beef barbecue recipes you didn’t finish last night, this is your answer.
BBQ Beef Breakfast Hash with Fried Egg
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Breakfast, Brunch
Cuisine American
Large Cast-Iron Skillet or Non-Stick Skillet A cast-iron skillet gives the hash those irresistible crispy bits. A non-stick skillet is a good alternative, especially for the eggs.
Spatula A sturdy one to help flip and crisp the potatoes.
Cutting board and sharp knife For dicing the vegetables and potatoes.
Microwave or small pan (optional) To reheat leftover BBQ beef if you want to warm it before combining.
For the Hash
- 2 cups cooked BBQ beef leftover roast beef, shredded brisket, or bbq beef from a crockpot work great
- 2 tablespoons olive oil or butter
- 1 small yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 medium Yukon Gold potatoes diced into small cubes
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- Salt and pepper to taste
- ½ cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh parsley optional
For the Fried Eggs
- 4 large eggs
- 1 tablespoon butter or oil
- Salt and pepper to taste
Optional toppings
- Hot sauce
- Pickled jalapeños
- Sour cream or crema
Prepare the Potatoes
Start by washing and dicing your potatoes into small cubes—around ½ inch for the best texture. No need to peel them unless you prefer it. In a large skillet over medium heat, heat 1 tablespoon of olive oil and add the potatoes. Season with salt, pepper, smoked paprika, garlic powder, and cumin. Sauté for about 10-15 minutes, stirring occasionally, until they’re golden brown and crispy on the edges.
Sauté the Veggies
Push the potatoes to one side of the skillet. Add the remaining 1 tablespoon of olive oil, then toss in the diced onion and bell peppers. Sauté until they’re soft and beginning to brown—about 5-7 minutes. Mix everything together and let the flavors combine.
Add the BBQ Beef
If your BBQ beef is cold, give it a quick warm-up in the microwave or a small pan. Then, add it to the skillet with the potatoes and veggies. Stir to combine, letting the beef crisp slightly on the bottom. This is where using something like bbq beef sandwiches from the day before really comes in handy—they already have that saucy, smoky flavor baked in.
You can use bbq roast crockpot beef or even pulled barbecue beef from sandwich leftovers. This hash is one of the easiest ways to reuse beef from shredded beef sandwiches without it feeling like leftovers.
Melt the Cheese
Once everything’s hot and golden, sprinkle the shredded cheddar cheese over the top and let it melt for a minute or two. You can even cover the skillet with a lid to speed up the process. The cheese adds richness and binds the hash together slightly.
Fry the Eggs
In a separate skillet, melt 1 tablespoon of butter or heat a splash of oil. Crack in your eggs and cook them to your desired doneness—sunny side up works best, so the yolk becomes a rich sauce over the hash. Sprinkle with a little salt and pepper.
Assemble and Serve
Divide the hash among four plates, top each portion with a fried egg, and sprinkle with chopped parsley or your favorite hot sauce. Add some sour cream or pickled jalapeños if you want extra tang or heat.
This dish is bold and hearty, so it pairs well with lighter, acidic or refreshing sides:
Any cooked beef that’s been seasoned or marinated in barbecue sauce will work well. Using leftover roast beef or shredded meat from bbq beef crockpot recipes is ideal. Brisket, chuck roast, or even tri-tip can be shredded and repurposed here. Just make sure it’s not too dry—moist, flavorful beef is key.
Absolutely! Just skip the beef and sub in sautéed mushrooms or plant-based meat alternatives. You can even use smoked tofu for a BBQ-like flavor. Keep the seasoning and steps the same for maximum taste.
Nope. The eggs add richness, but the hash stands up just fine on its own. You can replace the fried egg with a poached egg, scrambled eggs, or leave them off completely if you’re avoiding them.
Yes—this hash stores really well. You can cook the entire hash in advance (minus the eggs) and reheat it in a skillet or the oven. When ready to serve, just fry the eggs fresh and place them on top. It’s also a great way to stretch leftovers from barbecue beef sandwiches into a second meal.
Yes! Whether your leftover meat comes from a vinegar-based Carolina-style barbecue or a sweet Kansas City-style sauce, it’ll taste amazing. This recipe is flexible enough to work with whatever flavor profile your BBQ roast beef sandwich leftovers have.
