- 4
Ingredients
- We developed this recipe with a large nonstick skillet, but a seasoned cast-iron skillet works great, too. For well-distributed crisp bits, crush the hash while turning and stirring it (in step 3).
- 2 pounds russet potatoes , peeled and cut into 1/2-inch pieces
- 2 tablespoons unsalted butter
- 1 onion, chopped fine
- 2 garlic cloves , minced
- 1/2 teaspoon minced fresh thyme
- 2 1/2 cups chopped leftover roast beef
- 1/2 cup heavy cream
- 1 teaspoon hot sauce
- Salt and pepper
- 4 large eggs
Preparation
Step 1
1. Place potatoes in large bowl, cover, and microwave until potatoes are nearly tender, 7 to 9 minutes, stirring halfway through cooking.
2. Meanwhile, melt butter in 12-inch nonstick skillet over medium heat. Add onion and cook until browned, 6 to 8 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add potatoes, beef, cream, hot sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper, mashing to combine.
3. Increase heat to medium-high and cook, without stirring, until bottom begins to brown, 3 to 4 minutes. Turn hash, one scoop at a time, until browned bits are distributed. Repeat turning and mashing several times, until potatoes are deep golden brown and completely tender, 6 to 8 minutes.
4. Make 4 indentations on top of hash. Crack 1 egg into each indentation and season with salt and pepper. Reduce heat to medium-low, cover, and cook until egg whites are just set, about 5 minutes. Cut hash into wedges. Season with salt and pepper to taste. Serve.