Ruffled Egg with Roast Beef Hash for a Ruffled Life
Left over roast beef turns into tender hash, topped with ruffled eggs.
- 2 tablespoons olive oil
- 1 cup left over roast beef
- 1 red boiled potato peeled cubed
- 2 shallots or 1 small onion
- 1 small jalapeno pepper or sweet pepper
- Tabasco sauce
- 4 eggs
- 1 tablespoon olive oil
- salt and pepper
In frying pan, saute onion or shallots until melted.
Add pepper, seeded, diced.
Add cubed potato until browned.
Add in shredded or cubed roast beef.
Bring a large pot of water to a simmer.
Spay or rub oil on Press n Seal plastic wrap.
Add salt and then add an egg. Fold up wrap to make a little egg package.
Place in simmering water for 4 1/2 minutes.