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Ruffled Egg with Roast Beef Hash for a Ruffled Life

Left over roast beef turns into tender hash, topped with ruffled eggs.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Brunch
Cuisine: American
Servings: 2
Author: Angela Roberts

Ingredients

  • 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

Instructions

  • 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.

Ruffled Egg

  • 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.

Assemble

  • Put eggs on top of hash and serve with hot sauce.