Yields: 4 servings
1 lb. Short rib or pot roast shredded
2 each Baked Potatoes
1 Large handful Spinach
1 each Chopped Onion
1 cup Sauce from Slow Cooker
8 each Large Eggs
- Follow your favorite pot roast recipe; or add 1 lb. meat with 1 bottle of your favorite BBQ sauce, and 1 cup of water to a slow cooker.
- Cook for 4-6 hours until fork tender. (Leftovers from the night before are perfect)
- Bake Idaho potatoes in foil at 400 until tender about 1 hour and 15 minutes.
- Once potatoes are done remove from the oven and chill in refrigerator until completely cool.
- Once potatoes are chilled dice into cubes the size of large grapes.
- Chop the onion to your liking and reserve.
- Once all ingredients are prepped and ready; use the largest sauté pan you have, (over medium-high heat) add a couple fat slices of butter until foamy and melted but not burnt.
- Add the potato cubes to the hot butter and allow to get crispy.
- Add the onions to the pan and cook until soft.
- Add the precooked pot roast and 1 cup of the leftover sauce and allow to cook until warm.
- Finally add a very large handful of spinach on top of everything in the pan and allow to wilt. If your pan has a lid, cover the whole thing and allow to steam on a medium to low heat.
- Once the spinach has wilted add salt and pepper to your taste. (A pinch at a time will do)
- To finish the dish, cook your eggs as you like. I like mine sunny-side up. (Scrambled is delicious too!)
- Put a big scoop of the hash in a bowl or on a plate and top with the eggs.
Recipe by Spoke & Steele Executive Chef Tyson Peterson.