Ingredients:
- 3 Tbs. unsalted butter
- 1 large russet potato, peeled and cut into 1/2-inch chunks
- 1/4 cup water
- 1 yellow onion, chopped
- 1 small red bell pepper, seeded and chopped
- 1 jalapeño chili, seeded and finely chopped
- 1 garlic clove, minced
- 2 cups cooked, diced beef roast
- Salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 4 eggs
Directions:
Sauté the vegetables
Preheat an oven to 200°F.
In a large fry pan over medium heat, melt the butter. Add the potato and water. Cover and cook until the potato is almost tender and the water is absorbed, about 15 minutes. Add the onion, bell pepper, chili and garlic. Cook, stirring often, until the vegetables soften, about 6 minutes. Add the beef and cook until heated through, about 3 minutes. Season with salt and pepper and divide the hash among individual plates.
Cook the eggs
In a large fry pan over medium heat, warm the olive oil. Working with 1 egg at a time, break the eggs into the pan, cover and reduce the heat to low. Cook until the eggs reach the desired level of doneness, about 3 minutes. Place 1 egg on top of each serving of hash and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).
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