Pot Roast Hash with Fried Eggs

Total Time:
55 min
Prep:
25 min
Cook:
30 min

Yield:
4 servings

Ingredients
  • 2 baking potatoes, peeled and dice into 1/2-inch cubes
  • 1 onion, cut into 3/4-inch pieces
  • 1/2 tablespoon minced garlic
  • 1/2 stick (1/4 cup) unsalted butter
  • 1 green bell pepper, coarsely chopped
  • 1 tablespoon all purpose flour
  • 3/4 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.


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    Recipe courtesy of Sandra Lee