Ingredients
2 tablespoons vegetable oil
2 baking potatoes (about 1 pound), peeled and cut into 1/4-inch dice
Salt and pepper
1 onion, chopped (about 1 1/2 Cups)
1 green bell pepper, chopped
2 cups leftover Pot Roast, (cut into 1/4-inch dice)
1/2 cup leftover pan juices, (optional)
4 eggs
Preparation
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.
