Beef Hash And Eggs

1. 1

   In 12-inch skillet, heat oil and butter over medium heat.

2. 2

   Add potatoes and cook without stirring for 5 minutes.

3. 3

   Sprinkle with thyme, salt and pepper and cook for 5 minutes, stirring occasionally, until potatoes are tender and lightly browned.

4. 4

   In small bowl, with fork, gradually stir beef broth into flour until smooth.

5. 5

   Pour evenly over potatoes.

6. 6

   With spatula, firmly flatten and cook without stirring for 5 minutes until sauce is thickened. Next, stir in roast beef.

7. 7

   Make shallow indents in hash and break an egg into each one.

8. 8

   Cover and cook 3 to 5 minutes until eggs are cooked as desired.

9. 9

   Sprinkle with parsley or onion and serve.

No additional tips available.