Saute onion in melted butter until tender but not browned; combine sauteed onion with beef, stock and raw potato and put into a buttered 4-cup baking dish.
3
Bake in preheated oven for 1 hour.
4
Remove from oven and shape mixture into an oval patty; place in a hot buttered skillet.
5
Saute until lightly browned on both sides; meanwhile, in a second skillet, fry the egg.
i love fried potatoes and always save some type of beef to add to it.... i have never baked the hash first and then fried it but this turned out excellent! i added a little garlic and pepper sauce for kick.... this will be a standard lunch item for me! thanks lennie!
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I will have to try this again, following the directions more closely. I didn't bake it, but just made it in a skillet on the stovetop - and it was VERY wet. I poured off over a cup of liquid once the potatoes were tender, but it never crisped up. It was very tasty (I added a minced garlic clove, a diced green bell pepper and some leftover Brussels sprouts which had been roasted with bacon), but was pretty mushy.
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EXCELLENT have made this a couple of times and am cooking a 1 1/2 pound ribeye tonight so we will have some left-over ribeye with some left-over beef brisket to make hash tomorrow
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