Put an egg on it!
Did you grow up eating hash (not that kind)? I remember having it once or twice as a kid but it wasn’t something on our weekly menu. I remember working with a girl decades ago (that’s a long time) and remember her telling me she cooked the same thing each week. Meatloaf for Monday night supper, chicken for Tuesday, maybe burgers for example for Wednesday and she would repeat the meals the next week.
I don’t repeat meals often and I have this blog to thank for that because I’m always trying to come up with something new to post. We do have burgers, pulled pork, chili, anything bar-b-queed showing up again and again but not on my weekly menus.
Usually when I do a beef roast, it is cooked with potatoes, carrots and onions. What else could you put in a pot roast? Never though of putting mushrooms in with the mix; I think that addition would be great and will try that the next time.
Even a small chuck roast is too big for the two of us and who wants to eat roast 2 or 3 days in a row and we aren’t fans of leftovers. Trying to come up with something new for brunch on the weekend, I decided to make a hash and why not add an egg to the top of it. The egg was really a good thing; soft and runny and pretty nestled on top of the chunks of beef and potatoes and surrounded by some fresh jalapeño slices.
How long, I wondered, has the eggs on top of “everything” been trending? Well, it looks like that was a trend in 2015 and it’s still going strong. Maybe people like eggs that much that they want it on pizza (my son does it that way and it’s delicious), burgers, salads, and soups, yeah soup.
I have let to prefect the perfect baked eggs. Most recipes say to bake 7-8 minutes until the whites are cooked and yolk still runny. Mine usually takes a lot long that that and it could be that I’m using cold eggs instead of room temperature eggs. I need to work on the baking of eggs for sure.
Looking for something for the weekend. Well try this if you have some leftover beef roast.
BLAST FROM THE PAST: This Almond Coconut Chocolate Scone is gluten-free and delicious with strawberry preserves.
Put the potatoes and onions in skillet with oil and saute until browned and tender.
After the potatoes and onions are done, add the cubed roast beef.
Mix the Worcesershire sauce, mustard, and paprika and stir into the 1/2 cup of gravy.
Pour in the gravy mixture.
Stir the gravy into the potato beef mixture.
Put into one large pan or individual oven proof dishes. I used a 5″ cast iron skillet for one of ours. Cook for about 15-20 minutes in oven before making a hallow in the center and cracking in an egg. Then bake another 10-15 minutes just until the white of the egg sets. You want a runny yolk.
Salt and pepper and dig in.
- 3 - 4 c. left over roast beef, cut into cubes
- 2 c. potatoes, 1/2" dice
- 2 Tbsp. oil
- 1/2 c. chopped onion
- 1/2 c. left over gravy ( or use beef broth and thicken a little)
- 1 Tbsp. mustard
- 1 Tbsp. catsup
- 2 tsp. Worcestershire sauce
- salt and pepper to taste
- 2 eggs
- Heat the oil in skillet and add the potatoes and onion, cover and cook until browned and tender. Add in the cooked, cubed roast beef and the gravy. If you don't have any left over gravy use 1/2 of beef broth and thicken with 2 tsp. cornstarch. (Or you can use canned beef gravy.)
- Add in the remaining ingredients except for the egg and stir to combine.
- Put the heated hash into oven proof dish (or individual dishes) and put in 350° oven for about 15 minutes until it starts to get crispy on the edges.
- Make a hallow in two places or in the center of two individual dishes and crack the egg. Salt and pepper egg and put back in oven until the egg whites have cooked and the yolk is still runny. This could take 10-20 minutes longer.
- For some reason, when I try to bake an egg it takes a lot longer than the recipe states. I think having the egg at room temperature might shorten the cooking time.