Roast Beef Hash

The last recipe post was "Mom's Pot Roast" where I promised the follow up recipe for what to do with the leftovers, which can be the best part!  There was a picture of Roast Beef Hash with egg in a magazine which caught my eye and inspired me, one of those photos that just stick in your head until you attempt to make it!  And - it was even a little fun attempting a suggested method for making poached eggs, one that looks like it was professionally made! That project still needs a little work but it was fun and if you have time try it!  And yes, breakfast for dinner is good anytime!

INGREDIENTS -

Root Vegetables - Carrot, Parsnip, Potato, Brussel Sprouts (or your favorites)
Eggs
Leftover Pot Roast, shredded
Fresh Rosemary
Salt & Pepper
Fresh parsley for topping

Preheat oven to 400F.  Cut up your favorite root vegetables, I have listed what my favorites were!  Toss the vegetables with olive oil, salt, and pepper.  Place in a roasting pan and sprinkle fresh rosemary springs over vegetables.  Roast in the oven for approximately 30 minutes, stirring occasionally. Add the shredded pot roast and cook for another 15 minutes until everything is crisp. 

Now depending on how adventurous you are, it's time to prepare your eggs!  You can cook the eggs with your normal method, or, try this method of poaching for some fun presentation!  

Bring a small saucepan of water to boil over high heat and add a few drops of white vinegar.  With a spoon stir the water in a circular motion, causing the water to swirl.  Crack an egg into the center of the water and cook for 2 minutes.  You may need to stir the water a bit more around the outside of the egg to keep your "swirl" going.  Remove the egg with a slotted spoon or slotted spatula.

Divide the hash onto serving bowls or plates, top with your cooked egg, season with salt and pepper and sprinkle with parsley.  Enjoy!