Pot roast hash with fried eggs

1 Servings

Ingredients

Quantity Ingredient
2 Baking potatoes, peeled and dice into 1/2-inch cubes
1 Onion, cut into 3/4-inch pieces
½ tablespoon Minced garlic
½ Stick unsalted butter, (1/4 cup)
1 Green bell pepper, coarsely chopped
1 tablespoon All purpose flour
¾ cup Beef broth
2 tablespoons Bottled beet horseradish
1 tablespoon Worcestershire sauce
2 cups Pot roast, cut into 1/2-inch cubes
Fried eggs as accompaniment

Directions

Add potatoes to a large sauce pan of water, bring to boil and simmer about 6 minutes, until potatoes are just tender. Drain.

In a large non-stick skillet over moderate high heat cook onion and garlic in butter, until onion is golden brown. Add bell pepper and cook, stirring, about 5 minutes. Sprinkle flour over mixture and cook, stirring, 2 minutes.

Stir in broth, horseradish, and Worcestershire sauce and simmer, stirring, about 2 minutes. Add pot roast, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, until browned and crisp in spots, about 15 minutes.

Serve with fried eggs.

Yield: 4 servings

NOTES : Cooking live

Recipe by: Cooking Live Show #CL8805 Posted to MC-Recipe Digest V1 #387 by Angele Freeman <jfreeman@...> on Jan 25, 1997.

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