ROAST BEEF HASH ENJOY DAN:

                          ROAST BEEF HASH by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-pounds Yukon gold potatoes, peeled and cut into 1/2-inch cubes

4 tablespoon olive oil, divided

1/2-teaspoon cayenne

2 onion, thinly sliced

1 bell pepper, thinly sliced

1 carrot, peeled and finely chopped

2 garlic cloves, chopped

1-teaspoon black pepper, divided

2 cups coarsely chopped cooked chuck roast

4 eggs, pouched

2 tablespoon fresh snipped chives

DIRECTIONS: (PREHEAT OVEN TO 325 F)

1.   Toss potatoes with 1 tablespoon oil on a prepared baking sheet.

2.   Sprinkle with cayenne pepper

3.   Bake for 45 minutes or until tender.

4.   Heat 2 tablespoons oil in skillet over medium-high heat when sizzling.

5.   Add onions, bell pepper, carrots and garlic +1/2-teaspoon salt & pepper.

6.   Saute for about 10 minutes.

7.   Place onion mixture in a bowl.

8.   Heat remaining oil in the skillet over medium-high heat.

9.   Add baked potatoes in a single layer, sprinkled with salt and pepper.

10  Turning occasionally until golden brown about 8 minutes.

11  Add onion mixture and chuck roast, stirring occasionally for about 3 minutes.

12  Season with salt and pepper.

13  Top with pouched eggs and fresh chives.

ENJOY DAN:                                             LAUGH OFEN AND BET CANCER!!