How to Make It
Follow your favorite pot roast recipe; or add 1 pound meat with 1 bottle of your favorite BBQ sauce, and 1 cup of water to a slow cooker.
Cook for 4 to 6 hours until fork tender. (Here’s where leftovers from the night before come in handy.)
Bake Idaho potatoes in foil at 400°F until tender, about 1 hour and 15 minutes. Remove from the oven and chill in refrigerator until completely cool, then dice into cubes the size of large grapes.
Chop the onion to your liking and reserve.
Once all ingredients are prepped and ready; use the largest sauté pan you have, (over medium-high heat) add a couple fat slices of butter until foamy and melted but not burnt.
Add the potato cubes to the hot butter and allow to get crispy. Add the onions to the pan and cook until soft. Add the pre-cooked pot roast and 1 cup of the leftover sauce and allow to cook until warm.
Finally, add a very large handful of spinach on top of everything in the pan and allow to wilt. If your pan has a lid, cover the whole thing and steam on medium to low heat. Once the spinach has wilted, add salt and pepper to your taste. (A pinch at a time will do.)
To finish the dish, cook your eggs as you like. Chef Tyson Peterson likes his sunny-side up. (Scrambled works, too!)
Put a big scoop of the hash in a bowl or on a plate and top with the eggs.