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    sunday supper

    Recipe for hash with fried eggs

    Sally Pasley Vargas for The Boston Globe

    Serves 4

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