Recipe courtesy of Sara Moulton
Total:
55 min
Active:
25 min
Yield:
4 servings
Level:
None

Ingredients

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.;

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