Pot Roast Hash

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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons vegetable oil
  • 2
    baking potatoes, peeled and cut into 1/4-inch dice (about 1 pound)
  • salt and pepper
  • 1
    onion, chopped (about 1 1/2 cups)
  • 1
  • 2
    cups leftover pot roast (cut into 1/4-inch dice)
  • 12
    cup leftover pan juices (optional)
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DIRECTIONS

  • In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Stir in potatoes, 1 teaspoon each salt and pepper. Cover, and cook for 8 minutes, stirring once.
  • Add remaining 1 tablespoon oil, onion, and bell pepper. Cook, stirring frequently, until soft, about 8 minutes. Add pot roast and pan juices, if using, and cook, stirring occasionally, until heated through, about 7 minutes. Transfer to individual plates; keep warm.
  • Wipe the skillet with a paper towel, and put pan over medium heat. Crack the eggs into the pan, and cook until the whites are just set, 4 to 5 minutes. Top the hash with the eggs.
  • Note: Use celery or mushrooms instead of the green pepper, if you prefer. You can also top the hash with tomato sauce rather than eggs.
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