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The Boston Globe

Food & dining

sunday supper

Recipe for hash with fried eggs

Serves 4

1 tablespoon olive oil
4 cups roasted potatoes
and parsnips
½ cup cooked onions, chopped
4 slices cooked steak, cut into ½-inch pieces
1 tablespoon unsalted butter
4 eggs
Salt and pepper, to taste
2 tablespoons chopped fresh parsley

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