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“From Everyday Food. I make the roast from Yooper's To Die For Crockpot Roast To Die for Crock Pot Roast. Then the next night I make this. I usually serve with biscuits. What a great Sunday night meal.”
1hr 20mins

Ingredients Nutrition

  • 2 tablespoons vegetable oil
  • 2 baking potatoes, peeled and cut into 1/4-inch dice (about 1 pound)
  • salt and pepper
  • 1 onion, chopped (about 1 1/2 cups)
  • 1 green bell pepper, chopped
  • 2 cups leftover pot roast (cut into 1/4-inch dice)
  • 12 cup leftover pan juices (optional)
  • 4 eggs


  1. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Stir in potatoes, 1 teaspoon each salt and pepper. Cover, and cook for 8 minutes, stirring once.
  2. Add remaining 1 tablespoon oil, onion, and bell pepper. Cook, stirring frequently, until soft, about 8 minutes. Add pot roast and pan juices, if using, and cook, stirring occasionally, until heated through, about 7 minutes. Transfer to individual plates; keep warm.
  3. Wipe the skillet with a paper towel, and put pan over medium heat. Crack the eggs into the pan, and cook until the whites are just set, 4 to 5 minutes. Top the hash with the eggs.
  4. Note: Use celery or mushrooms instead of the green pepper, if you prefer. You can also top the hash with tomato sauce rather than eggs.

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