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1
Follow your favorite pot roast recipe; or add 1 pound meat with 1 bottle of your favorite BBQ sauce, and 1 cup of water to a slow cooker.
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2
Cook for 4 to 6 hours until fork tender. (Here's where leftovers from the night before come in handy.)
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3
Bake Idaho potatoes in foil at 400u00b0F until tender, about 1 hour and 15 minutes. Remove from the oven and chill in refrigerator until completely cool, then dice into cubes the size of large grapes.
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4
Chop the onion to your liking and reserve.
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5
Once all ingredients are prepped and ready; use the largest saute pan you have, (over medium-high heat) add a couple fat slices of butter until foamy and melted but not burnt.
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6
Add the potato cubes to the hot butter and allow to get crispy. Add the onions to the pan and cook until soft. Add the pre-cooked pot roast and 1 cup of the leftover sauce and allow to cook until warm.
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7
Finally, add a very large handful of spinach on top of everything in the pan and allow to wilt. If your pan has a lid, cover the whole thing and steam on medium to low heat. Once the spinach has wilted, add salt and pepper to your taste. (A pinch at a time will do.)
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8
To finish the dish, cook your eggs as you like. Chef Tyson Peterson likes his sunny-side up. (Scrambled works, too!)
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9
Put a big scoop of the hash in a bowl or on a plate and top with the eggs.
