Prep 30 mins
Cook 0 mins
This is a great way to use up leftovers. You can also use leftover pork for this recipe. This recipe is from Mark Bittman. He says that serving this with raw eggs is a Swedish tradition but you can serve this with fried or poached eggs.
- 4 tablespoons butter or 4 tablespoons olive oil
- 2 cups cooked beef, cut into 1/2-inch cubes
- salt and pepper
- 2 cups boiled potatoes, cut into 1/2-inch cubes
- 1 cup diced onion
- 4 eggs
- Put 1 tablespoon of butter in a large skillet. Add the beef and cook, shaking the pan occasionally, until brown and crisp all over. Season with salt and pepper. Transfer to a bowl.
- Put another 2 tablespoons of butter in the pan and cook the potatoes until brown and crisp. Add to the bowl with the meat.
- Add 1 tablespoon butter to the pan and cook the onions until the edges are brown. Return the meat and potatoes to the pan and cook until all ingredients are hot. Check for seasonings.
- Put portions of the hash on 4 plates; make a small well in the top of each portion and break a raw egg into it; diners will stir the egg into the hash. Or you can top the hash with a fried or poached egg.
This worked out well for us. I used leftover hamburgers that had been grilled for the 4th; they were a little crispy! I doubled the potatoes and would definitely recommend that. As it was it was just reasonable for 4, with 2 of the servings being a little smaller since they were for kids. I cooked the onion with the potatoes, and used olive oil instead of butter. I fried the eggs and served them on top of the hash. This was a great way to use up leftovers and will probably be used again. Thanks.