This super filling hash is an ideal Monday night breakfast-for-dinner, using leftovers from a Sunday night Oven-Braised Pot Roast. Be sure to leave some pot roast for Tuesday's Pot Roast Tacos with Chimichurri.

Paige Grandjean
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Credit: Greg DuPree

Recipe Summary

25 mins
1 hr
Serves 4 (serving size: 1 1/4 cups hash and 1 egg)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

516 calories; fat 27g; saturated fat 5g; protein 19g; carbohydrates 50g; fiber 9g; sugars 11g; sodium 779mg.