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| What You Need: |
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1 large onion, minced (1 cup)
2 tablespoons butter or margarine
2 cups cooked roast beef or pot roast, cut in ¼-inch dice
1 tablespoon corn oil
4 large potatoes, peeled and cut in ¼-inch dice (3 cups)
½ teaspoon salt
Freshly ground pepper to taste
Minced parsley
4 poached or fried eggs
Pickled beets or cucumbers (optional)
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| How To Cook: |
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1. Saute onion in heavy skillet in 1 tablespoon butter until golden; remove to a bowl and set aside.
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2. Add beef to hot skillet and brown quickly; add to onion.
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3. Heat remaining butter and oil in skillet; add potatoes and cook over medium high heat, turning occasionally with spatula, until potatoes are browned and tender; about 8 minutes.
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4. Add onion-beef mixture, salt and pepper; cook, stirring, just until hot.
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5. Sprinkle with parsley and top with poached eggs; serve with pickled beets or cucumbers if desired.
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NOTE:
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Meat can be a mixture of leftover ham, sausage, beef or salami.
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