Minced Beef Hash (Tattie Ash) Recipe
Discover how to make minced beef hash — or tattie ash — a comforting, one-pot family favourite from North East England. Easy, frugal, and full of flavour.
You might know it as minced beef hash — but up here in the North East, we call it tattie ash. It’s the kind of dish that smells amazing, tastes like home, and stretches a fiver further than you’d think.
One pot. No fuss. Just minced beef, tatties, carrots, onions and a few cupboard bits, bubbling away until it’s thick, rich, and comfort in a bowl.
Every family does theirs differently — maybe yours is spicier, or sweet, or full of hidden veg — but one thing’s guaranteed: it never lasts long.
I’m sharing the classic North East version I have become familiar with (plus some tasty twists, make-ahead tips, and how to freeze it for later). Perfect for chilly evenings when you want something hearty without the hassle.
Grab the full recipe and let me know — what do you call it where you’re from?
What is minced beef hash?
It’s the kind of dish that doesn’t need a fancy intro — just a fork and maybe a second helping.
Hash is a one-pot meal made of meat, potatoes and onions plus any other vegetables you find in your fridge. This isn’t just a recipe — it’s a reliable midweek miracle.
No judgment if you top it with a fried egg and call it a day.
One pot. No drama. Endless ways to make it your own. No wonder old-fashioned minced beef hash is a favourite recipe for many families.
Fun Fact: The dish is sometimes called “Tattie Ash” in parts of the North East, which comes from the Scottish term “tattie” for potato. The “ash” part may refer to how the dish was traditionally cooked over a low fire, similar to how some dishes were made in the days of open hearth cooking. It’s a hearty name for a hearty meal!
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How to Make Minced Beef Hash
There’s something wonderfully comforting about a bubbling pan of mince, tatties and carrots on the stove — the kind of meal that’s fed families across the North East for generations. It’s simple, hearty, and doesn’t ask for much beyond a bit of chopping and a good wooden spoon.
That’s the beauty of it. Once your veg is peeled and chopped, everything comes together in one pan, filling the kitchen with the kind of savoury, nostalgic smell that reminds you of home.
So, pop the kettle on, and let’s get started.
Don’t forget to scroll down for the full printable recipe card.
Equipment
- Sharp knife
- Chopping board
- Potato peeler
- Measuring Jug
- Large pan
- Wooden spoon
Step-by-Step Instructions
Prepare the Vegetables: Peel and chop the onion into small slices. Peel the carrots and cut them into thick slices, discarding the top and bottom slices. Peel and mince the garlic or chop it into very small pieces. Use a peeler or sharp knife to peel the potatoes and cut them into cubes, about 2 cm in size.
Brown the Mince: Heat the oil in a large pan. Add the minced beef to the pan and brown it, breaking it up with a wooden spoon.
Cook the Onion and Garlic: Once the beef is browned, add the chopped onion to the pan and soften it for a few minutes. Then, add the minced garlic and cook for another minute.
Add the Flour: Stir in the flour to the beef mixture and cook for a minute to combine.
Add the Carrots and Potatoes: Add the chopped carrots and potatoes to the pan, stirring well to coat everything with the flour and beef mixture.
Prepare the Liquids: In a measuring jug, dissolve the beef stock cubes in 1 litre of boiling water. In a separate bowl, add 250ml of boiling water to the gravy granules and stir until dissolved.
Combine the Liquids: Pour the stock and gravy into the pan with the beef mixture. Add the Worcestershire sauce, brown sauce, and season with salt and pepper. Stir well to combine.
Simmer and Cook: Add more water if needed to ensure everything is covered. Reduce the heat to low and simmer for about 40 minutes, stirring occasionally, until the sauce thickens and the potatoes and carrots are tender.
Variations
- Spicy twist: Add a pinch of chilli flakes or smoked paprika for a little heat.
- Vegetable boost: Throw in peas, swede, or baked beans for extra texture.
- Leftover roasties: Use cooked potatoes instead of raw – just add them in halfway through cooking.
- Slow cooker version: Brown the mince and soften the onion, then add everything to a slow cooker and cook on low for 6–7 hours.
- Gravy top-up: Love extra gravy? Add another spoonful of gravy granules at the end.
FAQs
Can I make minced beef hash ahead of time?
Yes! It actually tastes even better the next day. Just cool it, store it in the fridge, and reheat gently on the hob or in the microwave.
Can I freeze it?
Absolutely. Let it cool completely, then freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat thoroughly before serving.
Can I make it vegetarian?
Yes – swap the minced beef for lentils or a plant-based mince and use veggie gravy and stock.
What’s the difference between mince and ground beef?
They’re essentially the same thing – “mince” is the British term for what’s called “ground beef” in the US.
Why is it called “Tattie Ash”?
The name comes from “tatties” (potatoes) and “ash” – a nod to cooking over open fires. It’s a traditional name still used fondly in many North East households.
Minced Beef Hash Recipe
Minced Beef Hash (Tattie Ash)
Equipment
- 1 Sharp knife
- 1 Measuring Jug
- 1 Large pan
- 1 Wooden spoon
- 1 Chopping board
- 1 potato peeler optional
Ingredients
- 500 g minced beef
- 1 onion
- 4 potatoes medium
- 3 carrots medium
- 2 garlic cloves
- 1 beef stock cube
- 1 tbsp gravy granules
- 2 tbsp Worchestershire sauce
- 3 brown sauce
- 1 tbsp plain flour
- 1250 ml water
- salt and pepper to season
Instructions
Prepare the Vegetables:
- Peel and chop the onion into small slices. Peel the carrots and cut them into thick slices, discarding the top and bottom slices. Peel and mince the garlic or chop it into very small pieces. Peel the potatoes and cut them into cubes, about 2 cm in size.
Brown the Mince
- Heat the oil in a large pan. Add the minced beef to the pan and brown it, breaking it up with a wooden spoon.
Cook the Onion and Garlic:
- Once the beef is browned, add the chopped onion to the pan and soften it for a few minutes. Then, add the minced garlic and cook for another minute.
Add the Flour:
- Stir in the flour to the beef mixture and cook for a minute to combine.
Add the Carrots and Potatoes
- Add the chopped carrots and potatoes to the pan, stirring well to coat everything with the flour and beef mixture.
Prepare the Liquids
- In a measuring jug, dissolve the beef stock cubes in 1 litre of boiling water. In a separate bowl, add 250ml of boiling water to the gravy granules and stir until dissolved.
Combine the Liquids:
- Pour the stock and gravy into the pan with the beef mixture. Add the Worcestershire sauce, brown sauce, and season with salt and pepper. Stir well to combine.
Simmer and Cook:
- Add more water if needed to ensure everything is covered. Reduce the heat to low and simmer for about 40 minutes, stirring occasionally, until the sauce thickens and the potatoes and carrots are tender.
Why not pin the recipe for later?
Other mince recipes to try
Cowboy Pie
This is a twist on shepherd’s pie and makes a really tasty dinner. It is also a great winter warmer.
Get the recipe: Cowboy Pie
Quick and Easy Mince Recipe
This is one of our family favourites; it is delicious and easy to make if you are in a rush.
Get the recipe: Quick and easy mince
What are your favourite mince recipes? Let me know below.
This post was first published in January 2014 but updated in April 2025 with new pictures and information
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Ohh that sounds and looks very tasty! Perfect for this time of year x
Thanks, it was lovely
Oh wow, just what we all need this winter, thanks for linking up to #tastytuesdays
Like you, always on the lookout for alternatives to spag bol. And this looks like a good one. Dropping in from #tastytuesdays.
I know, I always struggle for inspiration with mince.