Recipe for hash with fried eggs

Sally Pasley Vargas for The Boston Globe

February 18, 2013

Less than a minute to read

Serves 4

1tablespoon olive oil4cups roasted potatoes and parsnips½cup cooked onions, chopped4slices cooked steak, cut into ½-inch pieces1tablespoon unsalted butter4eggsSalt and pepper, to taste2tablespoons chopped fresh parsley

1. In a large nonstick skillet over medium heat, heat the oil. Add the potatoes, parsnips, onions, and steak. Cook, stirring, for 5 minutes or until the mixture is hot. Transfer to a bowl and keep warm.

2. Wipe out the skillet. Melt the butter over medium-low heat. Break the eggs into the skillet and sprinkle with salt and pepper. Cook for about 4 minutes or just until the whites set.

3. Divide the hash among 4 plates and top each plate with an egg. Sprinkle with parsley. Sally Pasley Vargas