A diced confetti-style hash is a great way to use leftover meat and vegetables.

　　

Ingredients

2 pounds russet potatoes, peeled and cut into 1/4-inch dice

　　1/2 pound leftover roast beef/epi:recipeLink, cut into 1/4-inch dice

　　1/4 pound thick-sliced bacon, cut into 1/4-inch dice

　　1 onion, chopped

　　1 each red and green bell pepper, seeded and cut into 1/4-inch dice

　　1/4 teaspoon nutmeg

　　Salt and pepper, to taste

　　1 tablespoon orange zest

　　4 tablespoons chopped parsley

　　6 poached eggs, for serving

　　

Step 1

1. Cook the potatoes in boiling salted water until tender, 8 minutes. Drain and place in a large bowl with the beef.

　　

Step 2

2. Cook the bacon over medium heat to render the fat, 5 minutes. Add the onion and bell peppers; cook, stirring, for 5 minutes. Remove with a slotted spoon and add to the potatoes and roast beef, along with the nutmeg, salt, pepper, orange zest and 2 tablespoons of the parsley. Toss.

　　

Step 3

3. Discard all but 2 tablespoons of the fat from the skillet, then spread the hash mixture evenly in the skillet and weight it down with something heavy, like a smaller skillet. Cook over medium-high heat until golden brown on the bottom, about 5 minutes. Turn the hash over with a spatula and cook until golden brown, 5 to 7 minutes. Spoon the hash onto six plates; top each with a poached egg and sprinkle with the remaining 2 tablespoons of parsley. Serve immediately.

　　

Nutrition Per Serving

Nutritional analysis per serving: 430 calories

　　33 g carbohydrate

　　22 g protein

　　23 g fat

　　255 mg cholesterol

　　#### Nutritional analysis provided by PARADE