This rich, flavourful recipe will leave you feeling full right up until your next meal and it's the perfect way to enjoy leftover roast beef.
Directions for: Roast Beef Hash and Eggs
Ingredients
1 lbs Yukon Gold potatoes, unpeeled, 3/4-inch diced
2 tsp white wine vinegar
Kosher salt and freshly ground black pepper
4 oz thick-cut applewood smoked bacon, 1/2-inch diced
Good olive oil
2 cups sliced yellow onion (2 onions)
12 oz (1-inch-thick-sliced) cooked roast beef, cut in 1-inch cubes
6 oz Brussels sprouts, ends trimmed and thinly sliced
tsp Sriracha
1 Tbsp unsalted butter
4 extra-large eggs
4 (1/2-inch-thick) slices bread from a boule, toasted
2 Tbsp 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.
Source and Credits
Copyright 2018, Ina Garten, all Rights Reserved
See more: Beef, Breakfast, Eggs/Dairy, Lunch, Roast