Danish Hash with Fried Eggs

1. 1

   In a wide frying pan over medium heat, melt 3 tablespoons of butter.

2. 2

   Add onions and cook slowly, stirring occasionally, until they are limp and golden (about 15 minutes).

3. 3

   When onions are cooked, transfer to another container and keep warm.

4. 4

   Then, in the same frying pan over medium-high heat, melt 3 tablespoons more of the butter and cook potatoes, turning as needed to brown on all sides; add to onions and keep warm.

5. 5

   Add 1 tablespoon more butter to the pan and cook beef, stirring occasionally, until it is browned and heated through.

6. 6

   Add beef to container with onions and potatoes; keep warm.

7. 7

   Again using the same frying pan add broth, Worcestershire, salt, and pepper.

8. 8

   Cook over high heat until reduced by about half; then pour over hash mixture.

9. 9

   Mix lightly but thoroughly.

10. 10

    Using the same pan, melt 1 to 2 tablespoons butter and fry eggs until done as desired.

11. 11

    Spoon hash onto a warm platter and arrange eggs on top.

12. 12

    Garnish with the lettuce and tomatoes.

13. 13

    Serve with coarse salt, if you wish.

* Per serving · 4 servings · Values may vary.

No additional tips available.