Leftover Sunday Roast Tacos
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- Medium
Transform your leftover roast dinner into a hearty breakfast platter with crispy roast potatoes, tender roast beef, and a medley of vegetables. This comforting meal is served with rich gravy and your choice of horseradish or English mustard, making it perfect for a satisfying morning after a roast.
Ingredients
- 600 g cooked roast potatoes, chopped
- 300 g leftover cooked roast beef, sliced
- 2 cups leftover mashed potatoes
- 2 cups leftover cauliflower cheese
- 2 cups mixed leftover vegetables, (such as carrots, green beans, and greens)
- 1 tbsp vegetable oil
- 1 tbsp beef tallow or butter, (optional)
- 1 cup leftover gravy
- Horseradish sauce, for serving
- English mustard, for serving
- Salt, to taste
- Black pepper, to taste
Directions
- Preheat your Blackstone to high heat. Place a foil tray with the leftover gravy on one side of the griddle to warm gently.
- Add the vegetable oil to the cooking surface, then spread the roast potatoes into a single layer. Cook until crispy and golden, turning occasionally.
- Add the mashed potatoes, cauliflower cheese, and mixed vegetables to the griddle. Stir occasionally until everything is heated through and beginning to caramelize.
- If using, add the beef tallow or butter to help crisp the vegetables and add extra richness.
- Add the sliced roast beef to the griddle and cook just until warmed through, allowing the edges to lightly crisp without drying out.
- Mix the potatoes, vegetables, and beef together, seasoning with salt and black pepper if needed. Since the leftovers are already seasoned, taste before adding more.
- Continue cooking until everything is hot, crispy in places, and well combined.
- Serve immediately with the warm gravy spooned over the top or on the side for dipping. Finish with horseradish sauce or English mustard, depending on your preference.