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Categories:Viewed: 7 - Published at: 5 years ago
Ingredients
- 1 Tbsp. oil
- 1 Tbsp. butter or margarine
- 1 bag frozen diced potatoes with onions and peppers, thawed
- 1/4 tsp. dried thyme
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 c. beef broth
- 1 tsp. flour
- 1/2 lb. cooked roast beef (leftover or from deli), finely chopped
- 4 eggs
- chopped parsley for garnish (optional) or green onion
Method
- In 12-inch skillet, heat oil and butter over medium heat.
- Add potatoes and cook without stirring for 5 minutes.
- Sprinkle with thyme, salt and pepper and cook for 5 minutes, stirring occasionally, until potatoes are tender and lightly browned.
- In small bowl, with fork, gradually stir beef broth into flour until smooth.
- Pour evenly over potatoes.
- With spatula, firmly flatten and cook without stirring for 5 minutes until sauce is thickened. Next, stir in roast beef.
- Make shallow indents in hash and break an egg into each one.
- Cover and cook 3 to 5 minutes until eggs are cooked as desired.
- Sprinkle with parsley or onion and serve.
