Sally Pasley Vargas for The Boston Globe
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 |
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.
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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