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)
How To Cook:
1. Saute onion in heavy skillet in 1 tablespoon butter until golden; remove to a bowl and set aside.
2. Add beef to hot skillet and brown quickly; add to onion.
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.
4. Add onion-beef mixture, salt and pepper; cook, stirring, just until hot.
5. Sprinkle with parsley and top with poached eggs; serve with pickled beets or cucumbers if desired.
NOTE:
Meat can be a mixture of leftover ham, sausage, beef or salami.
