Hash and Eggs

Anne Murphy

Use the last of the roast (ham, beef, whatever) to make hash, then stretch it with eggs - a classic and delicious way to use leftover meat.

Cook Time 20

Total Time 20

Servings 2

4 oz. cooked meat - leftover ham corned beef, roast beef, pot roast, or whatever - chopped
oil if needed opt.
2 medium potatoes diced small
1 small onion chopped
4 eggs

Cut any obvious fat off meat, and dice the fat into small pieces. Place in cold fry pan over low flame, and render it out. (Optional.)
If there is not enough fat, or you do not wish to use it, heat oil in pan. Put potatoes, cut into small dice, in pan in an even layer, over medium heat. Cook until potatoes are brown on one side.
Stir potatoes, add onion, stir to coat with fat, add meat. Continue to cook until potato and onion are cooked through.
Beat eggs in a bowl. Spread the meat and potatoes in the pan out evenly, pout the eggs over it. Cover pan, cook until eggs are done.
Serve at once.