Ruffled Egg with Roast Beef Hash for a Ruffled Life
Left over roast beef turns into tender hash, topped with ruffled eggs.
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Brunch
Cuisine: American
Servings: 2
Author: Angela Roberts
- 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.
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.