Ingredients

serves 4. serving size: 1 cup of hash with 1 egg.

　　3 1/2 tablespoons canola oil

　　3 medium onions, diced

　　3 cups cooked potatoes, peeled and diced

　　2 cups diced leftover cooked beef

　　1/2 teaspoon salt

　　1/4 teaspoon pepper

　　4 large eggs

　　Cucumber pickles, sliced

　　

Step 1

In a large skillet, heat 3 tablespoons of the oil over medium heat. Add the onions and sauté until soft and golden, about 5 minutes.

　　

Step 2

Using a slotted spoon, transfer the onions to a hot plate, leaving as much oil as possible in the skillet.

　　

Step 3

Return the skillet to the heat and brown the potatoes for 4 minutes. Using the slotted spoon, transfer the potatoes to the plate with the onions, again leaving as much oil as possible in the skillet.

　　

Step 4

Return the skillet to the heat and warm the meat for approximately 3 minutes. Return the onions and potatoes to the skillet and mix thoroughly with the meat.

　　

Step 5

Season with the salt and pepper and heat thoroughly for 2 minutes.

　　

Step 6

In a separate frying pan, add the remaining 1/2 tablespoon oil, and fry the eggs.

　　

Step 7

Serve the hash on the hot plate, garnished with the fried eggs and sliced cucumber pickles.

　　Great Food, All Day Long