Ingredients
- Leftover roasted sirloin, chopped into medium-size pieces
- Leftover roasted root vegetables
- 2 tablespoons butter
- 2 eggs
- Salt
- freshly ground black pepper to taste
- Pinch of sweet Spanish paprika
Serves 2
Preparation
- Heat 1 tablespoon butter in a large pan over medium heat until it foams. Add the leftover vegetables and cook for 3 minutes. Add the meat and stir to combine. Cook until the hash is hot, about 4 minutes. Season with salt and pepper to taste.
- After stirring the meat into the hash, about 4 minutes in, melt the other tablespoon of butter in a separate pan over medium heat, until it foams. Crack the eggs into the pan and cook until the whites have set but the yolks are still runny.
- Place the hash on a platter, with the eggs on top. Dust lightly with paprika and serve.
About 20 minutes
Dining and Cooking