Roast Beef Hash and Eggs

Prep Time
45 min
4 servings

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. 



lbs Yukon Gold potatoes, unpeeled, 3/4-inch diced
tsp white wine vinegar
Kosher salt and freshly ground black pepper
ounce thick-cut applewood smoked bacon, 1/2-inch diced
Good olive oil
cups sliced yellow onion (2 onions)
ounce (1-inch-thick-sliced) cooked roast beef, cut in 1-inch cubes
ounce Brussels sprouts, ends trimmed and thinly sliced
tsp Sriracha
tbsp unsalted butter
extra-large eggs
(1/2-inch-thick) slices bread from a boule, toasted
tbsp minced chives, for serving


Step 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.

Step 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.

Step 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.

Step 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.

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