Roast Beef Hash and Eggs

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  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 servings
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Ingredients

1 pound Yukon Gold potatoes, unpeeled, 3/4-inch diced

2 teaspoons white wine vinegar

Kosher salt and freshly ground black pepper

4 ounces thick-cut applewood smoked bacon, 1/2-inch diced

Good olive oil

2 cups sliced yellow onion (2 onions)

12 ounces (1-inch-thick-sliced) cooked roast beef, cut in 1-inch cubes

6 ounces Brussels sprouts, ends trimmed and thinly sliced

1/2 teaspoon Sriracha

1 tablespoon unsalted butter

4 extra-large eggs

4 (1/2-inch-thick) slices bread from a boule, toasted

2 tablespoons minced chives, for serving

Directions

  1. Place the diced potatoes in a medium saucepan, add water to cover by 2 inches, plus the vinegar and 2 teaspoons salt. Bring to a boil, lower the heat, and simmer for 5 minutes. Drain and set aside.
  2. Meanwhile, heat a large (12-inch) saute pan over medium heat, add the bacon, and saute for 6 to 8 minutes, until lightly browned. Transfer the bacon to a plate using a slotted spoon. Put the potatoes in the saute pan and cook over medium to medium-high heat, tossing occasionally with a spatula, for 6 to 8 minutes, until the potatoes are lightly browned. If the pan is dry, add a few tablespoons olive oil. Add the bacon, onion, 2 teaspoons salt, and 1 teaspoon pepper, toss well, and cook over medium heat for 8 minutes, tossing occasionally. Add the beef, Brussels sprouts, and Sriracha, and cook for 3 to 4 minutes, tossing occasionally, until heated through and the sprouts are crisp-tender.
  3. Meanwhile, melt the butter in a medium (10-inch) saute pan. Carefully crack the eggs into the corners of the pan, sprinkle with salt and pepper, and cook over medium heat for 3 to 4 minutes, until the whites are almost cooked. Cover the pan and cook over low heat for one minute, until the whites are cooked but the yolks are still runny.
  4. Spoon a serving of hash and place a piece of toast on each of 4 dinner plates. Place an egg on top of each piece of toast. Sprinkle with chives and salt and serve hot.