This Banging Short Rib Hash Recipe Gives New Life To Last Night’S Dinner

1. 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.

2. 2

   Cook for 4 to 6 hours until fork tender. (Here's where leftovers from the night before come in handy.)

3. 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.

4. 4

   Chop the onion to your liking and reserve.

5. 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.

6. 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.

7. 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.)

8. 8

   To finish the dish, cook your eggs as you like. Chef Tyson Peterson likes his sunny-side up. (Scrambled works, too!)

9. 9

   Put a big scoop of the hash in a bowl or on a plate and top with the eggs.

* Per serving · 4 servings · Values may vary.