Description
A hearty breakfast that is sure to fill you up!
Ingredients
- 2 Tablespoons Bacon Fat Or Butter
- 3 whole To 4 Whole Medium Yukon Gold Potatoes, Quartered And Diced
- 1 whole Medium Yellow Onion, Diced
- 1 clove Fresh Garlic, Minced
- 2 cups Leftover Prime Rib, Cubed (steak Or Roast Can Be Substituted)
- ¾ teaspoons Paprika
- ½ teaspoons Dried Thyme
- ⅓ cups Water
- 3 whole Green Onions, Minced
- 2 Tablespoons Chopped Fresh Parsley
- Kosher Salt To Taste
- Black Pepper To Taste
- 4 whole Eggs
Preparation
Add bacon fat or butter to a large skillet over medium/high heat. Once the pan is good and hot, reduce the heat to medium and add in the cubed potatoes. Cook for 5 minutes undisturbed.
Then add in the diced onions and a good pinch of kosher salt. Stir and cook for an additional 5 minutes, stirring occasionally until onions are soft and the potatoes are fork tender and golden.
Throw in the minced garlic and cook for a minute or two.
Throw in the cubed meat of your choice, paprika and thyme. Stir and heat through, then de-glaze the pan by adding 1/3 cup of water and scraping up those bits stuck to the bottom of the pan.
Check potatoes for salt, otherwise season with black pepper to taste.
Lastly throw in the minced green onion and chopped parsley, stir and reduce the heat to low and keep warm while frying up 4 eggs.
Note: I fry my eggs up in a large pan over medium heat with a little butter or bacon fat (yum!). I flip the eggs once the egg whites are set for a few seconds to cook the top of the egg. I like a runny egg, but you cook them the way you like. I also season my fried eggs with black pepper and Lawry’s Season Salt.
Dish up the hash into 4 bowls and top each with a fried egg. Break the yolk and enjoy!
