Description
A simple recipe to turn leftover pot roast into a hearty breakfast hash.
Ingredients
Scale
- 2 cups leftover pot roast, shredded or diced
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 cups cooked potatoes, diced (leftover roasted potatoes work well)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large eggs
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and bell pepper to the skillet. Cook until softened, about 5 minutes.
- Add the diced potatoes to the skillet. Cook until they start to brown, about 8-10 minutes, stirring occasionally.
- Add the shredded or diced leftover pot roast to the skillet. Cook until heated through, about 5 minutes.
- Season the hash with salt and black pepper. Stir to combine.
- Create four small wells in the hash mixture. Crack one egg into each well.
- Cover the skillet and cook until the egg whites are set and the yolks reach your desired doneness, about 4-6 minutes for runny yolks.
- Serve the hash immediately.
Notes
- You can substitute sweet potatoes for regular potatoes if you prefer.
- For extra flavor, add a dash of Worcestershire sauce when seasoning the hash.
- If you do not want to cook eggs on top, serve the hash with fried or poached eggs on the side.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 550
- Fat: 24
- Saturated Fat: 6
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 30
- Cholesterol: 200
Keywords: pot roast hash, leftover roast, breakfast hash, easy breakfast, beef hash