|1||tablespoon olive oil|
|4||cups roasted potatoes
|½||cup cooked onions, chopped|
|4||slices cooked steak, cut into ½-inch pieces|
|1||tablespoon unsalted butter|
|Salt and pepper, to taste|
|2||tablespoons chopped fresh parsley|
1. In a large nonstick skillet over medium heat, heat the oil. Add the potatoes, parsnips, onions, and steak. Cook, stirring, for 5 minutes or until the mixture is hot. Transfer to a bowl and keep warm.
2. Wipe out the skillet. Melt the butter over medium-low heat. Break the eggs into the skillet and sprinkle with salt and pepper. Cook for about 4 minutes or just until the whites set.
3. Divide the hash among 4 plates and top each plate with an egg. Sprinkle with parsley. Sally Pasley Vargas