American Roast Beef Hash
1 red onion, finely chopped
1 garlic clove, crushed
200g/7oz boiled potatoes, diced
250g/9oz lean roast beef, all visible fat removed, diced
2 medium eggs
2 tbsp chopped fresh parsley
salt and ground black pepper
1 Spray a deep frying pan lightly with oil and place over a low heat. Cook the onion for 5 minutes or until tender and golden. Stir in the garlic and diced potatoes and cook for 10 minutes, stirring occasionally, until crisp and golden.
2 Add the beef and season to taste with salt and pepper. Continue cooking and stirring occasionally until really hot.
3 Meanwhile, poach the eggs in a pan of barely simmering water, until the whites are cooked and set but the yolks are still runny. Remove carefully with a slotted spoon.
4 Serve the hot hash sprinkled with parsley with a poached egg on top.