Roast Beef Hash

 

Ingredients

• 1 3/4 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
 
• 6 tablespoons olive oil, divided
 
• 2 medium-size yellow onions, thinly sliced (about 3 cups)
 
• 1 large red bell pepper, thinly sliced (about 1 1/4 cups)
 
• 1 large carrot, peeled and finely chopped (about 3/4 cup)
 
• 2 garlic cloves, chopped
 
• 1 1/4 teaspoons kosher salt, divided
 
• 3/4 teaspoon black pepper, divided
 
• 2 cups coarsely chopped drained cooked chuck roast (from Oven-Braised Pot Roast)
 
• 4 large eggs, poached
 
• 2 tablespoons chopped fresh chives

• • Step 1

    Preheat oven to 325°F. Toss potatoes with 1 tablespoon oil on a baking sheet; spread evenly. Bake at 325°F until just tender, about 45 minutes.

    Step 2

    Heat 2 tablespoons oil in a large cast-iron skillet over medium-high. Add onions, bell pepper, carrot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; sauté 10 minutes. Place onion mixture in a medium bowl.

    Step 3

    Heat remaining 3 tablespoons oil in pan over medium-high; add potatoes in a single layer. Sprinkle with 1/2 teaspoon salt; cook, turning occasionally, until golden, about 8 minutes. Add onion mixture and chuck roast; cook, stirring occasionally, until heated through, about 3 minutes. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/2 teaspoon black pepper. Top with eggs; sprinkle with chives.