Leftover Meat And Potato Hash

1. 1

   Melt butter in a large skillet on medium heat. Saute onions 8-10 mins, until golden and tender.

2. 2

   Add potatoes, pork, prunes and parsley; mix well. Press down firmly in pan. Cook over low heat 10-15 mins, until firm, crisp and golden on the underside.

3. 3

   Invert hash onto a large plate. Cut into wedges. Top with fried eggs. Serve with baby spinach and applesauce.

No nutritional information available.

No additional tips available.