Beef, potatoes, onions, and peppers are panfried then topped with eggs in this savory dish.




  • 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.

Reviews (1)

34 Ratings
  • 5 star values: 7
  • 4 star values: 13
  • 3 star values: 12
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
Made this, subbing mirepoix for green pepper and adding a bit of cayenne pepper. Great with the egg and a few dashes of Tapatio. After shoveling snow, it really warmed me up.