Pot Roast Hash

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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 green bell pepper, chopped
• 2 cups leftover pot roast (cut into 1/4-inch dice)
• 1/2 cup leftover pan juices (optional)
• 4 eggs

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.