Sheila Lukins' Roast Beef and Vegetable Hash Recipe

Ingredients

• is diced in ¼ to ½ inch pieces. Topped with a poached egg, it’s a
• 2 pounds russet potatoes, peeled and cut
• into 1/2-inch dice
• 1/2-pound leftover roast beef/ cut into
• 1/4-inch dice
• 1/4-pound thick-sliced bacon, cut into
• 1/4-inch dice
• 1 each red and green bell pepper, seeded
• and cut into 1/4-inch dice
• Salt and pepper, to taste
• 4 tablespoons chopped parsley
• 6 poached eggs, for serving
• 1. Cook the potatoes in boiling salted water until tender, 8
• top each with a poached egg and sprinkle with the remaining 2 tablespoons of
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